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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 276.2
  • Total Fat: 17.3 g
  • Cholesterol: 53.2 mg
  • Sodium: 568.5 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 3.4 g
  • Protein: 18.1 g

View full nutritional breakdown of Mexican Stuffed Peppers calories by ingredient
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Mexican Stuffed Peppers

Submitted by: CAVERJEN
Mexican Stuffed Peppers

Introduction

Use small red or green bell peppers or poblano peppers for this baked variation of chiles rellenos Use small red or green bell peppers or poblano peppers for this baked variation of chiles rellenos
Number of Servings: 6

Ingredients

    6 small red or green bell peppers or poblano peppers
    1 pound extra lean ground beef
    1 tsp olive oil
    1 small onion, minced
    2 cloves garlic, crushed
    2 1/4 tsp chili powder
    1 tsp salt
    1/4 cup whole almonds, coarsely chopped
    3 T raisins
    1/4 cup tomato paste
    1/4 cup low-fat cheddar cheese

Directions

Remove the stems from the peppers and scoop out the seeds. Parboil the peppers and drain, let cool while preparing the filling. Preheat oven to 350.
Heat oil in skillet and saute the onion and ground beef until onion is tender and beef is browned.
Add the remaining ingredients, except cheese, and cook for 5 more minutes. Taste and adjust seasoning if needed.
Stuff peppers with meat mixture. Place peppers in a small casserole dish or large pie pan.
Sprinkle cheese over the top of peppers.
Bake at 350 for 30 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user CAVERJEN.






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Member Ratings For This Recipe

  • The raisins and almonds scared me a little, but they shouldn't have, it works. I was out of tom. paste, so used diced tom., 2 Tb. per pepper of 2% cheese, so a few more cal., but got my cheese fix in. Thanks for sharing! Will make again. - 3/27/07

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  • Very tasty! - 3/16/07

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