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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% | |
Southwestern Stuffed Bell Peppers
By: CountryLady
Nov 10, 2003
Simple preparation & delicious taste! Use a mixture of red, green, yellow & orange peppers for a colourful presentation. Taco Seasoning Mix instead of store-bought taco seasoning mix--it makes this dish even better!
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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Davie Crockett's Ground Beef Wrap-Ups
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: Lili's & Rori's Meemaw
On Jul 7, 2009
We love this recipe. We have always been so-so on stuffed peppers until I tried this. It is amazing. I will always use this recipe from now on. Absolutely delicious!!
From: Preachers Wife
On Jul 2, 2009
These were pretty good and very appealing to the eye but I realized I'm just not a big fan of bell peppers. However, if you are, this is a great dish for you to try.
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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