Mexican Stuffed Peppers
- Number of Servings: 6
Ingredients
6 small red or green bell peppers or poblano peppers1 pound extra lean ground beef1 tsp olive oil1 small onion, minced2 cloves garlic, crushed2 1/4 tsp chili powder1 tsp salt1/4 cup whole almonds, coarsely chopped3 T raisins1/4 cup tomato paste1/4 cup low-fat cheddar cheese
Remove the stems from the peppers and scoop out the seeds. Parboil the peppers and drain, let cool while preparing the filling. Preheat oven to 350.
Heat oil in skillet and saute the onion and ground beef until onion is tender and beef is browned.
Add the remaining ingredients, except cheese, and cook for 5 more minutes. Taste and adjust seasoning if needed.
Stuff peppers with meat mixture. Place peppers in a small casserole dish or large pie pan.
Sprinkle cheese over the top of peppers.
Bake at 350 for 30 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user CAVERJEN.
Heat oil in skillet and saute the onion and ground beef until onion is tender and beef is browned.
Add the remaining ingredients, except cheese, and cook for 5 more minutes. Taste and adjust seasoning if needed.
Stuff peppers with meat mixture. Place peppers in a small casserole dish or large pie pan.
Sprinkle cheese over the top of peppers.
Bake at 350 for 30 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user CAVERJEN.
Nutritional Info Amount Per Serving
- Calories: 276.2
- Total Fat: 17.3 g
- Cholesterol: 53.2 mg
- Sodium: 568.5 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 3.4 g
- Protein: 18.1 g
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