Lower Carb Mexican Stuffed Peppers

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 321.5
  • Total Fat: 7.0 g
  • Cholesterol: 20.0 mg
  • Sodium: 760.8 mg
  • Total Carbs: 43.2 g
  • Dietary Fiber: 12.8 g
  • Protein: 26.0 g

View full nutritional breakdown of Lower Carb Mexican Stuffed Peppers calories by ingredient


Introduction

Made this recipe up for a nice light dinner. Leftovers make a great lunch. Made this recipe up for a nice light dinner. Leftovers make a great lunch.
Number of Servings: 4

Ingredients

    4 peppers, any color
    1 (10 oz) package of pre-grated coleslaw mix cabbage
    1 can black beans rinsed and drained
    1 package of Smart Ground veggie protein crumbles (or any other brand)
    1 onion, chopped
    1 package taco seasoning
    1 cup 2% grated cheese of choice

Directions

Chop onion and sautee over medium heat with olive oil or cooking spray (not included in stats). Once fragrant, add cabbage and stir until combined. Add water as indicated on taco mix, beans, veggie crumbles, and taco seasoning and mix together. Cover and let simmer on medium-low heat until the cabbage is soft. In the meantime preheat the oven to 375F, cut the peppers in half lengthwise or cut off the top for upright stuffed peppers (you can have 8 halves or 4 whole peppers). Once the cabbage is soft, stuff the peppers and bake in the oven until the peppers are soft, usually about 30 minutes. 5 minutes before they are finished, remove the peppers and top with 1/4 cup of cheese for each pepper (or two halves). Return to oven for 5 minutes, until cheese is melted.

Number of Servings: 4

Recipe submitted by SparkPeople user ELANATM.