Mexican Stuffed Peppers Recipe

Mexican Stuffed Peppers Recipe photo by Taste of Home

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“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

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Mexican Stuffed Peppers Recipe

Prep: 25 min. Bake: 30 min.

Yield: 8 Servings

25 30 55

Ingredients

8 medium green peppers
1 pound lean ground beef (90% lean)
1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
1-1/2 cups water
1 envelope (5.4 ounces) Mexican-style rice and pasta mix
2 cups (8 ounces) shredded Mexican cheese blend

Directions

Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
In a large skillet, cook beef over medium heat until no longer pink; drain. Add the diced tomatoes, water and pasta mix. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until liquid is absorbed.
Place 1/3 cup rice mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with remaining rice mixture. Place in a greased 13-in. x 9-in. baking dish. Cover and bake at 375° for 25 minutes. Sprinkle with remaining cheese; bake 5-10 minutes longer or until the cheese is melted and peppers are tender. Yield: 8 servings.

Nutritional Facts 1 stuffed pepper equals 301 calories, 14 g fat (8 g saturated fat), 61 mg cholesterol, 797 mg sodium, 23 g carbohydrate, 3 g fiber, 20 g protein.

Originally published as Southwest Stuffed Peppers in Simple & Delicious June/July 2010, p37