BAKED STUFFED MEXI- BELL PEPPERS RECIPE - FOOD.COM
A southwest version with black beans and corn. The peppers are sliced lenghtwise for quicker cooking.
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Heat oil in a large skillet, add onion and cook over medium heat until soft.
- Add garlic and beef, cook beef until no longer pink, breaking up meat with a spoon.
- Add tomatoes, basil, oregano, chili powder, salt and pepper, reduce heat and simmer 10 minutes.
- In a large bowl, combine rice, beans and corn.
- Add turkey mixture and 1 cup of cheese, mix to combine.
- Spoon stuffing into pepper halves and place in a baking dish.
- Add 1/4 cup water to the bottom of the dish, cover with foil and bake 30-40 minutes or until peppers are tender.
- Remove foil, top with remaining cheese and bake until cheese is melted.
Nutrition Facts : Calories 736.9, FatContent 37.5, SaturatedFatContent 17.4, CholesterolContent 126.6, SodiumContent 607.5, CarbohydrateContent 59.6, FiberContent 9.4, SugarContent 9.2, ProteinContent 42
STUFFED MEXICAN PEPPERS RECIPE | ALLRECIPES
This is a recipe I came up with 20 years ago that has recently won me the grand prize in our paper's holiday recipe contest. It is my family's favorite meal. Serve with tortilla chips on the side.
Provided by Jasgirl
Categories World Cuisine Latin American Mexican
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
- Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
- Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
- Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.
Nutrition Facts : Calories 321.8 calories, CarbohydrateContent 17.3 g, CholesterolContent 73 mg, FatContent 18.5 g, FiberContent 3.1 g, ProteinContent 21.2 g, SaturatedFatContent 9.9 g, SodiumContent 1182.2 mg, SugarContent 7.1 g
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