MEXICAN STUFFED PEPPERS NO RICE RECIPES
MEXICAN-STYLE STUFFED PEPPERS RECIPE: HOW TO MAKE IT
We've always liked stuffed peppers, but everyone is pleasantly surprised at this mildly spicy version. For convenience, you can assemble these pretty peppers ahead of time and bake them later. —LaDonna Reed of Ponca City, Oklahoma
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 6 servings.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 322 calories, FatContent 11g fat (5g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 506mg sodium, CarbohydrateContent 33g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 23g protein. Diabetic Exchanges 3 lean meat
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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STUFFED PEPPERS | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 45 minutes
Calories 2409 calories per serving
To create the stuffing for the pepper, over a medium heat, along with the oil, toss 75g cooked rice with a tablespoon of tomato puree
Add in the kale and garlic and cook together for around 5 minutes or until the kale has nicely wilted
Cut the top off the pepper, and carefully fill it with the stuffing mixture, finish off by adding a sprinkle of cheese and place under the grill until the cheese has melted.
STUFFED PEPPERS | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 45 minutes
Calories 2409 calories per serving
To create the stuffing for the pepper, over a medium heat, along with the oil, toss 75g cooked rice with a tablespoon of tomato puree
Add in the kale and garlic and cook together for around 5 minutes or until the kale has nicely wilted
Cut the top off the pepper, and carefully fill it with the stuffing mixture, finish off by adding a sprinkle of cheese and place under the grill until the cheese has melted.
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From skinnytaste.com
Reviews 4.9
Total Time 60 minutes
Category Dinner
Cuisine American
Calories 221 kcal per serving
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