Taco Stuffed Pepper
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 medium (approx 2-3/4" long, 2- Sweet peppers (bell) 4 oz Lean Ground Sirloin 10% Fat 1 serving Green Onion (fresh-1 stalk) 0.25 cup Bush's, Black Beans 0.25 cup kernels Yellow Sweet Corn, Frozen 2 tbsp Pace Chunky Salsa - Mild 0.25 cup Cheese, sharp cheddar, grated
Cut off the top and remove the seeds from each pepper. 2. Place in a baking dish and bake for 20 minutes in a preheated oven at 350ËšF (175ËšC). 3. While the Peppers are roasting, heat a large skillet over medium/high heat, and spray with Pam or Cooking Spray. 4. Add the Ground Sirloin, and season it with a packet of Taco Seasoning or two Tablespoons of homemade Taco Seasoning. 5. Allow sirloin to brown on all sides. 6. Add diced green onion and reduce heat to Medium. 7. Mix in the black beans, corn, and salsa. 8. Add in 1 cup of cheese and stir until incorporated; the cheese should be melted. 9. Remove from heat and remove peppers from the oven. 10. Fill each with the taco mixture and top with the additional cheese. 11. Return it to the oven for an additional 15 minutes just until the cheese has melted.
Serving Size: 1 pepper
Number of Servings: 1
Recipe submitted by SparkPeople user JOANML.
Serving Size: 1 pepper
Number of Servings: 1
Recipe submitted by SparkPeople user JOANML.
Nutritional Info Amount Per Serving
- Calories: 452.9
- Total Fat: 23.2 g
- Cholesterol: 92.7 mg
- Sodium: 728.5 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 7.8 g
- Protein: 36.8 g
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