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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 358.2
  • Total Fat: 6.5 g
  • Cholesterol: 71.8 mg
  • Sodium: 1,403.0 mg
  • Total Carbs: 42.4 g
  • Dietary Fiber: 3.9 g
  • Protein: 29.8 g

View full nutritional breakdown of mexican stuffed peppers calories by ingredient
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mexican stuffed peppers

Submitted by: MAMAWHYTE

Introduction

Tired of regular old tacos? Try this mexican inspired twist on regular stuffed peppers. Tired of regular old tacos? Try this mexican inspired twist on regular stuffed peppers.
Number of Servings: 4

Ingredients

    *95% lean ground beef, raw, 16 oz
    Green Peppers (bell peppers), 550 grams (6 long sweet peppers, halved lengthwise with seeds removed.)
    Onions, raw, 165 grams (half of a large)
    Red Ripe Tomatoes, 240 grams (about half of a large tomato, peeled and seeded if desired)
    *Brown Long Grain Rice - Raw, .5 cup cooked in 1 cup of water for about 30 minutes
    *Old El Paso Taco Seasoning, 18 tsp (about 1.5 envelopes)
    *Kraft Shredded 2% Mexican Four Cheese blend, .5 cup

Directions

1.halve and seed peppers. cook in oven for about 20 minutes @ 350 until just tender.
2.cook rice until al dente (simmer in 1 cup plain water for about 30 minutes)
3. brown meat, along with diced onions and tomato.
4 add rice, taco seasoning and a little water. bring to a boil and set aside until peppers are ready.
5 divide rice/ meat mixture into 12 even amounts. Stuff 12 pepper halves.
6. Heat in oven, covered, for about 20 minutes @ 350.
7, uncover and top with cheese. Cook another 10 minutes.

Serving Size: 4 servings (3 pepper halves each)

Number of Servings: 4

Recipe submitted by SparkPeople user MAMAWHYTE.






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