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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (684g) Recipe makes 4 servings The following items or measurements are not included below: 1 1/4 ounces taco seasoning mix |
||
| Calories 433 | ||
| Calories from Fat 120 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.4g | 20% | |
| Saturated Fat 5.2g | 25% | |
| Monounsaturated Fat 5.5g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.7g | ||
| Cholesterol 126mg | 42% | |
| Sodium 1087mg | 45% | |
| Potassium 1314mg | 37% | |
| Total Carbohydrate 49.0g | 16% | |
| Dietary Fiber 6.2g | 24% | |
| Sugars 12.0g | ||
| Protein 30.4g | 60% | |
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Southwestern Stuffed Bell Peppers
SERVES 4 -6
Ingredients
- 1 lb lean ground beef
- 1/4 cup chopped onion
- 1 (1 1/4 ounce) package taco seasoning mix
- 1 egg, beaten
- 2 cups cooked rice
- 4-6 bell peppers
- 1 (19 ounce) can diced tomatoes
- 1 (15-16 ounce) jar salsa
- shredded cheddar cheese
- sour cream
Directions
1
Combine beef, onion, seasoning mix and egg in a large bowl.2
Add rice and mix well.3
Cut peppers in half lengthwise; remove seeds and membrane.4
Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.5
Place peppers, cut side up, on top of the tomatoes.6
Spoon beef mixture into peppers, mounding as necessary.7
Top each pepper with salsa.8
Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.9
Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully!10
Serve with sour cream and additional salsa.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Vegetables > Peppers
- Main Ingredient > Meat > Beef > Ground Beef
- Main Ingredient > Pasta, Rice & Grains > Rice
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Oven > Roast
- Preparation > Presentation > Served Hot
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Chef #1032829
On Nov 18, 2008
OMG - The BEST stuffed peppers of my life. Restaurant quality meal. I was at the market and saw the largest and prettiest stuffed bell peppers I had ever seen. I used ground sirloin, and only used half of the rice suggested and no cheese (didn't have any). The rice was a multigrain. The filling didn't quite fill 2 massive peppers. I am going back to the store tomorrow before the peppers are gone. I am making more!
From: Geema
On Jan 27, 2004
These peppers are goooooood! I have always made a meatless stuffed pepper recipe and was sceptical about the amount of meat...ground turkey in my case. It went together very, very easily, which I loved. I used my own combination of chili powder, cumin, salt and pepper and some roasted tomato salsa; it was just perfect. Adding cheese was a final wonderful touch and I just put the cheese on the top for the final 10 minutes so that it was all melted when the peppers were done. This one goes in my cookbook to stay CountryLady...thanks.
From: cj@home
On Jun 19, 2004
I'm raving again. Hubby was raised on his mother's so called "best stuff peppers" but even he agreed that this recipe was great. He scarfed up a bunch for dinner the first night and warmed a few more the next night when I couldn't be home to cook. Great recipe, easy to make. It's a keeper for me. Didn't change one thing.
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