GROUND BEEF STUFFED ANAHEIM PEPPERS RECIPES

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RICE & BEAN STUFFED ANAHEIM PEPPERS RECIPE | LAND O’LAKES



Rice & Bean Stuffed Anaheim Peppers Recipe | Land O’Lakes image

Anaheim peppers are filled with rice, beans and cheese in this Mexican recipe.

Provided by Land O'Lakes

Categories     Rice    Bean    Appetizer    Stuffed    Savory    Baking    Vegetable    Side Dish    Vegetable    Grain

Total Time 0 minutes

Prep Time 30 minutes

Yield 12 appetizers

Number Of Ingredients 7

8 cups water
12 (5-inch) Anaheim peppers, stems removed
1 1/2 cups cooked long grain rice
1/2 cup medium or hot salsa
1 cup finely shredded Cheddar cheese
1 (15 1/2-ounce) can pinto beans, rinsed, drained
Fresh chopped cilantro, if desired

Steps:

  • Heat oven to 350°F.
  • Bring water to a full boil in 4-quart saucepan.
  • Meanwhile, cut each pepper lengthwise down one side from stem to within 1/2-inch of tip. Place peppers in boiling water; cook 4 minutes. Remove; rinse with cold water. Remove seeds and veins from peppers; drain well.
  • Combine rice, salsa, 1/2 cup cheese, and beans in medium bowl. Spray 15x10x1-inch baking pan with no-stick cooking spray. Fill each pepper with about 1/4 cup bean mixture.
  • Place peppers into prepared pan. Cover with aluminum foil; bake 15 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake 2-4 minutes or until cheese is melted and peppers are heated through. Garnish with cilantro.

Nutrition Facts : Calories 120 calories, FatContent 3 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 10 milligrams, SodiumContent 130 milligrams, CarbohydrateContent 18 grams, FiberContent 3 grams, SugarContent grams, ProteinContent 6 grams

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