Tex-Mex Stuffed Bell Peppers

By bridgetinma

Nutrition Facts
Serving Size 251 g
Amount Per Serving
Calories 523 Calories from Fat 190
% Daily Value*
Total Fat 21.1g 32%
Saturated Fat 9.9g 50%
Cholesterol 108mg 36%
Sodium 315mg 13%
Total Carbohydrates 43.4g 14%
Dietary Fiber 3.4g 14%
Sugars 3.8g
Protein 39.9g
Vitamin A 30% • Vitamin C 14%
Calcium 33% • Iron 31%
Nutrition Grade B+
* Based on a 2000 calorie diet

Nutritional Analysis
Good points
Low in sugar
High in selenium

Ingredients

• 1 onion, minced
• 6 garlic cloves, minced
• 2 tablespoons chili powder
• 1 tablespoon vegetable oil
• 4 peppers
• 1 slice white bread, torn into quarters
• 1/4 cup milk
• 12 ounces ground beef
• 1 cup frozen corn
• 1 1/4 cup shredded Monterey Jack cheese
• 3/4 cup cooked rice
• 2 teaspoons minced canned chipotle chili in adobo sauce
• salt and pepper
• 2 tablespoons minced fresh cilantro

Preparation

Step 1

Microwave onion, garlic, chili powder, and oil in bowl, stirring occasionally, until onion is softened, about 5 minutes.

Cut top off each pepper, chop tops fine, discarding stems. Remove core and seeds from pepper.

Mash bread and milk into paste in large bowl using fork. Mix in onion mixture, chopped pepper tops, ground beef, corn, 1 cup cheese, cooked rice, chipotles, 1 1/2 teaspoon salt, 1/2 teaspoon pepper using hands. Pack filling evenly into cored peppers.

Pour 1/3 cup water into slow cooker. Place stuffed peppers upright in slow cooker and sprinkle with remaining 1/4 cup cheese. Cover and cook until peppers are tender, 4 to 6 hours on low.

Using tongs and slotted spoon, transfer peppers to serving platter, sprinkle with cilantro and serve.