Mexican Stuffed Peppers for two

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 451.5
  • Total Fat: 17.0 g
  • Cholesterol: 22.5 mg
  • Sodium: 935.0 mg
  • Total Carbs: 26.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 35.0 g

View full nutritional breakdown of Mexican Stuffed Peppers for two calories by ingredient
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Number of Servings: 2


    1/2 lb Fit & Active Lean Ground Beef 93/07
    1 onion - medium, chopped
    1 Roma Tomatoe - medium , chopped
    1/2 cup - instant brown rice (uncoooked))
    2 red sweet peppers -large
    1/4 cup Aldi's Casa Mamita Mild Salsa )
    3/4 cup low fat natural shredded cheese
    1 1/2 tbsp taco seasoning
    3/4 cups water, divided


Preheat oven to 400 degrees

Brown meat with onions, in skillet on medium heat. Stir in taco seasoning mix and cup water. Bring to a boil; simmer on low heat 5 minutes. Stirring occasionally
Stir cup of the remaining water into remaining seasoned meat in skillet. Add tomatoes; mix well. Bring to a bill. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Meanwhile cut tops off peppers, discard tops and seeds. Mix salsa and remaining water in bottom of 9 square baking dish. Stand peppers in baking dish.
Add cup cheese to meat mixture; stir. Spoon into peppers; top with remaining cheese. Coer.
Bake 35 40 min. or until peppers are tender. Serve with sauce from baking dish.
Can sprinkle peppers with chopped fresh cilantro or parsley.

Serving Size: makes 2 large peppers

Number of Servings: 2

Recipe submitted by SparkPeople user MPSRDBRL.

TAGS:  Beef/Pork |

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