stuffed peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 large red peppers1 cup of quick cooking brown rice, cooked8 oz (1/2 lb) lean ground beef, browned1/4 cup refried beans1/4 avocado, sliced1/3 cup kraft mexican style taco cheese (divided)
Cut tops off of peppers, scrape out seeds and rind and discard. Boil the peppers in lightly salted water for five minutes. Meanwhile, combine cooked rice, cooked beef, and all other ingredients. Carefully remove peppers from water. Drain. Place upright in a baking dish (I use a loaf pan because the peppers can sit upright nicely). Spoon filling into peppers. Sprinkle the opening with reserved shredded cheese. Bake at 350 for 15 minutes, or until cheese is melted and just starting to brown. Makes 2 - 1 pepper servings.
Number of Servings: 2
Recipe submitted by SparkPeople user KASEY827.
Number of Servings: 2
Recipe submitted by SparkPeople user KASEY827.
Nutritional Info Amount Per Serving
- Calories: 508.0
- Total Fat: 19.2 g
- Cholesterol: 81.5 mg
- Sodium: 369.3 mg
- Total Carbs: 50.0 g
- Dietary Fiber: 7.3 g
- Protein: 34.3 g
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