Mexican Stuffed Peppers for two

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 2
Ingredients
1/2 lb Fit & Active Lean Ground Beef 93/07 1 onion - medium, chopped1 Roma Tomatoe - medium , chopped1/2 cup - instant brown rice (uncoooked))2 red sweet peppers -large1/4 cup Aldi's Casa Mamita Mild Salsa )3/4 cup low fat natural shredded cheese1 1/2 tbsp taco seasoning3/4 cups water, divided
Directions
Preheat oven to 400 degrees

Brown meat with onions, in skillet on medium heat. Stir in taco seasoning mix and � cup water. Bring to a boil; simmer on low heat 5 minutes. Stirring occasionally
Stir � cup of the remaining water into remaining seasoned meat in skillet. Add tomatoes; mix well. Bring to a bill. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Meanwhile cut tops off peppers, discard tops and seeds. Mix salsa and remaining water in bottom of 9� square baking dish. Stand peppers in baking dish.
Add � cup cheese to meat mixture; stir. Spoon into peppers; top with remaining cheese. Coer.
Bake 35 � 40 min. or until peppers are tender. Serve with sauce from baking dish.
Can sprinkle peppers with chopped fresh cilantro or parsley.


Serving Size: makes 2 large peppers

Number of Servings: 2

Recipe submitted by SparkPeople user MPSRDBRL.

Servings Per Recipe: 2
Nutritional Info Amount Per Serving
  • Calories: 451.5
  • Total Fat: 17.0 g
  • Cholesterol: 22.5 mg
  • Sodium: 935.0 mg
  • Total Carbs: 26.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 35.0 g

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