Southwestern stuffed pablano peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 large Pablano peppers1 lb lean ground beef1 can Black beans1 can Rotel Mexican style diced tomatoes1(10 oz) can Benita enchilada sauce1 cup frozen corn, thawed1 c Mexican blend Shredded cheese2 T ground cumin1 t cayenne pepper3 T minced onion2T paprikacooking spray
Preheat oven 350 degrees. Spray large baking pan with cooking spray.
Brown ground beef with spices, drain
Mix beans, corn, and rotel with ground beef and cheese.
Fill each pepper that has been washed and cleaned out with equal parts beef mixture. Lay in a row and pour enchilada sauce over peppers. Bake for 45 mins or until peppers are tender checking after 30 mins.
Serving Size: makes 6 servings, 1 pepper each
Number of Servings: 6
Recipe submitted by SparkPeople user LBOLLING2.
Brown ground beef with spices, drain
Mix beans, corn, and rotel with ground beef and cheese.
Fill each pepper that has been washed and cleaned out with equal parts beef mixture. Lay in a row and pour enchilada sauce over peppers. Bake for 45 mins or until peppers are tender checking after 30 mins.
Serving Size: makes 6 servings, 1 pepper each
Number of Servings: 6
Recipe submitted by SparkPeople user LBOLLING2.
Nutritional Info Amount Per Serving
- Calories: 337.8
- Total Fat: 11.0 g
- Cholesterol: 53.3 mg
- Sodium: 880.6 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 5.6 g
- Protein: 28.0 g
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