MEXICAN STUFFED PEPPERS RECIPE: HOW TO MAKE IT
This nutritious yet economical summer meal makes the most of my home-grown peppers. I like to top it with sour cream and serve with tortilla chips and salsa, but it’s wonderful on its own, too. —Kimberly Coleman, Columbia, South Carolina
Provided by Taste of Home
Categories Dinner
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes; drain. Stir in tomatoes, rice mix and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 6-8 minutes., Cut and discard tops from peppers; remove seeds. Place peppers in a greased 13x9-in. baking dish. Place 1/3 cup beef mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with remaining rice mixture. Bake, covered, 25 minutes., Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted and peppers are crisp-tender, 5-10 minutes. If desired, top with cilantro.
Nutrition Facts : Calories 301 calories, FatContent 14g fat (8g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 797mg sodium, CarbohydrateContent 23g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 20g protein.
MEXICAN STUFFED PEPPERS RECIPE: HOW TO MAKE IT
This nutritious yet economical summer meal makes the most of my home-grown peppers. I like to top it with sour cream and serve with tortilla chips and salsa, but it’s wonderful on its own, too. —Kimberly Coleman, Columbia, South Carolina
Provided by Taste of Home
Categories Dinner
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes; drain. Stir in tomatoes, rice mix and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 6-8 minutes., Cut and discard tops from peppers; remove seeds. Place peppers in a greased 13x9-in. baking dish. Place 1/3 cup beef mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with remaining rice mixture. Bake, covered, 25 minutes., Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted and peppers are crisp-tender, 5-10 minutes. If desired, top with cilantro.
Nutrition Facts : Calories 301 calories, FatContent 14g fat (8g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 797mg sodium, CarbohydrateContent 23g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 20g protein.
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MEXICAN-STYLE STUFFED PEPPERS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 01 hours 10 minutes
Category Dinner
Cuisine North America, Southwest
Calories 322 calories per serving
- Preheat oven to 350°. In a large skillet, cook and crumble beef with onion and celery over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings, green chiles, 1 cup salsa and rice., Cut off and discard tops from peppers; remove seeds. Fill peppers with beef mixture. Place in a 13x9-in. baking dish coated with cooking spray. Add water to dish., Bake, covered, until peppers are tender and filling is heated through, 45-50 minutes. Top peppers with remaining salsa and cheese. Bake, uncovered, until cheese is melted, 2-3 minutes.
MEXICAN STUFFED PEPPERS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 55 minutes
Category Dinner
Cuisine North America, Mexican
Calories 301 calories per serving
- Preheat oven to 375°. In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes; drain. Stir in tomatoes, rice mix and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 6-8 minutes., Cut and discard tops from peppers; remove seeds. Place peppers in a greased 13x9-in. baking dish. Place 1/3 cup beef mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with remaining rice mixture. Bake, covered, 25 minutes., Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted and peppers are crisp-tender, 5-10 minutes. If desired, top with cilantro.
MEXICAN-STYLE STUFFED PEPPERS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 01 hours 10 minutes
Category Dinner
Cuisine North America, Southwest
Calories 322 calories per serving
- Preheat oven to 350°. In a large skillet, cook and crumble beef with onion and celery over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings, green chiles, 1 cup salsa and rice., Cut off and discard tops from peppers; remove seeds. Fill peppers with beef mixture. Place in a 13x9-in. baking dish coated with cooking spray. Add water to dish., Bake, covered, until peppers are tender and filling is heated through, 45-50 minutes. Top peppers with remaining salsa and cheese. Bake, uncovered, until cheese is melted, 2-3 minutes.
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