Taco Stuffed Peppers
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 457.5
- Total Fat: 22.8 g
- Cholesterol: 62.0 mg
- Sodium: 899.1 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 5.2 g
- Protein: 21.2 g
View full nutritional breakdown of Taco Stuffed Peppers calories by ingredient
Introduction
My niece mentioned this idea to me, so I decided to make it a bit healthier than hers... It's very easy to make it even healthier by using ground turkey and plain brown rice with seasoning, as well as using less and/or lite cheese. My niece mentioned this idea to me, so I decided to make it a bit healthier than hers... It's very easy to make it even healthier by using ground turkey and plain brown rice with seasoning, as well as using less and/or lite cheese.Number of Servings: 10
Ingredients
-
32oz can Diced Tomatoes, split in half
1 box Zaterain's Spanish Rice, prepaired with half of tomatoes
6 large Green Peppers, 5 split in half and deseeded
2T Olive Oil
1/2 medium Onions
1 stalk Celery
4 clove Garlic
1.5lbs 80/20 ground beef chuck
14oz can Dark Red Kidney Beans
1 Package 40% Less Sodium Old El Paso Taco Seasoning Mix
2 cup Kraft Finely Shredded Sharp Cheddar Cheese
2 tbsp Extra Virgin Olive Oil
Directions
Start Spanish Rice according to directions on box (I used olive oil instead of butter), using half the large can of tomatoes.
Mince up one of the peppers, the onion, garlic, and celery and place in large fryer with olive oil on med-high heat. Cook up until veggies are soft. Add Beans and beef and cook until beef is browned. Add taco seasoning and remaining tomatoes. Stir to combine and thicken some. Remove from heat.
Cut remaining peppers in half, removing seeds and stem. Stuff with filling. Top with cheese. Bake on 400 approx 10 minutes, or until cheese is browned.
Serving Size: makes 10 stuffed pepper halves
Mince up one of the peppers, the onion, garlic, and celery and place in large fryer with olive oil on med-high heat. Cook up until veggies are soft. Add Beans and beef and cook until beef is browned. Add taco seasoning and remaining tomatoes. Stir to combine and thicken some. Remove from heat.
Cut remaining peppers in half, removing seeds and stem. Stuff with filling. Top with cheese. Bake on 400 approx 10 minutes, or until cheese is browned.
Serving Size: makes 10 stuffed pepper halves