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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
This recipe is:
Healthy
Diabetic Friendly
With Johnsonville Italian Sausage.
Nutritional Analysis: 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.
Originally published as Mexican-Style Stuffed Peppers in Light & Tasty August/September 2003, p29
Make this in season vegetable the star with this delicious stuffed pepper recipe. The stuffing blends perfectly with the spicy peppers and is sure to be a family favorite.
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Reviewed on Jan. 07, 2012 by SuziT
this recipe was great or as my husband put it--"killer"!! we use ground venison instead of beef and hubby requested corn in meat mixture--I also used some tomato juice in pan instead of water--loved it!!!
Reviewed on Jun. 14, 2011 by V_Pugh
This was my first time ever making stuffed peppers, and they turned out awesome. The only thing that I would recommend is that if you like your peppers to have a little more crunch do not boil them and take them out a little early.
Reviewed on Feb. 24, 2010 by staddeo
Absolutely loved it! I've made it a few times now - the best stuffed peppers I've ever made!
Reviewed on Jan. 21, 2010 by bkkb1984
My family loved this recipe but we love mexican. The only modification I made was I put extra green chilies and a little less rice. Also great with out the peppers as a casserole.
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