Mexican Stuffed Bell Peppers
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 377.4
- Total Fat: 17.7 g
- Cholesterol: 62.2 mg
- Sodium: 888.7 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 5.8 g
- Protein: 24.2 g
View full nutritional breakdown of Mexican Stuffed Bell Peppers calories by ingredient
Introduction
Easy, tasty and healthy! Easy, tasty and healthy!Number of Servings: 6
Ingredients
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1 lb ground chuck or ground sirloin
6 bell peppers
1/2 lg onion
3 cloves garlic
1 - 14.5 oz can diced tomatoes (no salt added)
1 - 6 oz can tomato paste
1 c water
1 ts salt
1/2 ts black pepper
2 ts cumin
2 ts chili powder
1 c white rice (uncooked)
1 c Kraft Mexican Style Cheese (2% Milk)
Directions
Cut off top 1/4 of each bell pepper, save the tops.
Arrange the 6 bell peppers in a casserole dish, standing up. If they will not stand up, slice off a small amount on the bottom to make the flat. Microwave the peppers for 5 minutes to soften slightly.
Preheat over to 400 F.
Cook rice in a rice cooker or on the stove, per package directions.
Chop the tops of the bell peppers and the onion. In a large skillet, brown the ground chuck with the garlic, bell peppers, and onion.
Drain well. Add all other ingredients to the meat, bring to a boil, then simmer until the rice is done.
Add cooked rice to the meat mixture and mix well. Using a large spoon, spoon meat/rice/tomato mixture into each bell pepper. Arrange any remaining filling around the bottoms of the bell peppers.
Sprinkle shredded cheese on top. Bake at 400 F for approx. 15-20 minutes until cheese is melted and contents are bubbling.
Serve as is, or garnish with chopped cilantro, or chopped green onion. You could also top with a dollup of low-fat sour cream, but that is not included in the nutritional info listed here.
Number of Servings: 6
Recipe submitted by SparkPeople user COREYLOVE.
Arrange the 6 bell peppers in a casserole dish, standing up. If they will not stand up, slice off a small amount on the bottom to make the flat. Microwave the peppers for 5 minutes to soften slightly.
Preheat over to 400 F.
Cook rice in a rice cooker or on the stove, per package directions.
Chop the tops of the bell peppers and the onion. In a large skillet, brown the ground chuck with the garlic, bell peppers, and onion.
Drain well. Add all other ingredients to the meat, bring to a boil, then simmer until the rice is done.
Add cooked rice to the meat mixture and mix well. Using a large spoon, spoon meat/rice/tomato mixture into each bell pepper. Arrange any remaining filling around the bottoms of the bell peppers.
Sprinkle shredded cheese on top. Bake at 400 F for approx. 15-20 minutes until cheese is melted and contents are bubbling.
Serve as is, or garnish with chopped cilantro, or chopped green onion. You could also top with a dollup of low-fat sour cream, but that is not included in the nutritional info listed here.
Number of Servings: 6
Recipe submitted by SparkPeople user COREYLOVE.
Member Ratings For This Recipe
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