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Mexican-Style Stuffed Peppers
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
Ingredients
- 1 pound lean ground beef (90% lean)
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 2 teaspoons chili powder
- 1/4 teaspoon salt
- 1 tablespoon canned chopped green chiles
- 1-1/4 cups salsa, divided
- 3 cups cooked rice
- 6 medium sweet red or green peppers
- 1/4 cup water
- 1 cup shredded reduced-fat Mexican cheese blend
Directions
- 1. 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.
- 2. 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.
- 3. 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
1 stuffed pepper: 322 calories, 11g fat (5g saturated fat), 57mg cholesterol, 506mg sodium, 33g carbohydrate (5g sugars, 3g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
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