Spicy Stuffed Bell Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
7 medium Green Bell Peppers1/2 lb Ground beef, extra lean (85% or higher)1/2 C chopped yellow onion1 can (12 oz)Yellow Sweet Corn2 cups Instant Brown rice Uncooked2 8oz cans El Pato Salsa de Jalapeno or Tomato sauce1 cup, shredded low fat Cheddar or Colby Cheese3 Garlic Cloves minced1 tbsp Black Pepper2 tsp Garlic powder 1 tbsp Seasoning Salt3 tbsp Olive Oil 2 tsp Onion powder
Filling:
Dice one bell pepper. Heat 3 tbsp Olive oil in a large pot. add 1/2c chopped onion and diced bell pepper. Saute and then add 1/2lb lean ground beef. Season with minced garlic,1 tbsp Black Pepper, 2 tsp Garlic powder,
1 tbsp Seasoning Salt, 2 tsp onion powder. Once the beef is browned add Brown rice and saute for 3-5 minutes. Pour in 1 can of El Pato Salsa de Jalapeno and stir. Add 3 1/2 cups water and stir. Cover and Let simmer 5 minutes. Turn off heat. Don't worry if the rice doesn't cook through, it will finish in the oven. Heat oven to 350 degrees.
Bell Peppers:
Cut off the tops and core the remaining bell peppers. Rinse and throughly clean the bell peppers. Fill the peppers with 1c of filling. Place bell peppers in a baking dish with 1/4c water poured in the bottom. Bake 15 minutes uncovered. Take out and fill the remaining space with El Pato Salsa de Jalapeno or Tomato sauce. Bake another 15 minutes covered. Take out and spread remaining cheese on top of Bell peppers. Bake 5 to 10 minutes just enough to melt cheese. Remove from oven and enjoy!
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ASPNTREE.
Dice one bell pepper. Heat 3 tbsp Olive oil in a large pot. add 1/2c chopped onion and diced bell pepper. Saute and then add 1/2lb lean ground beef. Season with minced garlic,1 tbsp Black Pepper, 2 tsp Garlic powder,
1 tbsp Seasoning Salt, 2 tsp onion powder. Once the beef is browned add Brown rice and saute for 3-5 minutes. Pour in 1 can of El Pato Salsa de Jalapeno and stir. Add 3 1/2 cups water and stir. Cover and Let simmer 5 minutes. Turn off heat. Don't worry if the rice doesn't cook through, it will finish in the oven. Heat oven to 350 degrees.
Bell Peppers:
Cut off the tops and core the remaining bell peppers. Rinse and throughly clean the bell peppers. Fill the peppers with 1c of filling. Place bell peppers in a baking dish with 1/4c water poured in the bottom. Bake 15 minutes uncovered. Take out and fill the remaining space with El Pato Salsa de Jalapeno or Tomato sauce. Bake another 15 minutes covered. Take out and spread remaining cheese on top of Bell peppers. Bake 5 to 10 minutes just enough to melt cheese. Remove from oven and enjoy!
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ASPNTREE.
Nutritional Info Amount Per Serving
- Calories: 370.9
- Total Fat: 16.3 g
- Cholesterol: 30.0 mg
- Sodium: 260.2 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 3.7 g
- Protein: 16.2 g
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