Mexican Stuffed Peppers for two
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
Number of Servings: 2
Ingredients
-
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
Directions
Preheat oven to 400 degrees
Brown meat with onions, in skillet on medium heat. Stir in taco seasoning mix and ½ cup water. Bring to a boil; simmer on low heat 5 minutes. Stirring occasionally
Stir ½ 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 ½ 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.
Brown meat with onions, in skillet on medium heat. Stir in taco seasoning mix and ½ cup water. Bring to a boil; simmer on low heat 5 minutes. Stirring occasionally
Stir ½ 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 ½ 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.