Mexican Style Stuffed Peppers

One stuffed pepper equals 334 calories, 9 g fat (4 g saturated fat), 44 mg cholesterol, 665 mg sodium, 41 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1-1/2 starch.

Photo by Crystal R.
Adapted from tasteofhome.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 6

    medium green or sweet red pepper

  • 1

    pound 90% Lean Ground Beef

  • 1/3

    cup chopped onion

  • 1/3

    cup chopped celery

  • 3

    cups cooked rice

  • 1-1/4

    cups salsa, divided

  • 1

    tablespoon chopped green chilies

  • 2

    teaspoons chili powder

  • 1/4

    teaspoon salt

  • 1

    cup (4 ounces) shredded reduced-fat Mexican cheese blend

Directions

Cut tops off peppers and discard; remove seeds. In a Dutch oven or large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside. In a nonstick skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the rice, 1 cup salsa, chilies, chili powder and salt. Spoon into peppers. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Add 1/4 cup water to dish. Cover and bake at 350° for 45-50 minutes or until heated through. Uncover; sprinkle with cheese and top with remaining salsa. Bake 2-3 minutes longer or until cheese is melted.

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