mexican stuffed peppers
- Minutes to Prepare:
- Minutes to Cook:
- 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
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.
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.
Nutritional Info 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
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