Bea's Stuffed Peppers
May 06, 2012
Categories: Comfort Food, Dinner, Lunch, Main Dish, Beef, Ground Beef, Vegetables, Peppers, Mexican, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, Sunday Dinner, Winter, Oven Bake, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Make it from scratch, Spicy more
"This a recipe I make quite often. It is so easy to put together and enjoyed by everyone in this household. If gluten intolerant make sure you are using gluten free taco seasoning."
- Serving Size: 1 (380 g)
- Calories 479.7
- Total Fat - 11.4 g
- Saturated Fat - 3.8 g
- Cholesterol - 55.8 mg
- Sodium - 1885.9 mg
- Total Carbohydrate - 61.9 g
- Dietary Fiber - 23.4 g
- Sugars - 8.5 g
- Protein - 32.7 g
- Calcium - 229.7 mg
- Iron - 8 mg
- Vitamin C - 30.9 mg
- Thiamin - 0.5 mg
Place the ground beef, onion, jalapeno peppers, taco seasoning and 1 cup of water in a large skillet; cook over medium high heat, until juices have reduced and meat is cooked.
In the meantime, slice the tops off the peppers and remove the seeds and ribs.
Place the peppers in a large pot and cover with water, bring to a boil and continue to boil for 4 to 5 minutes; drain the peppers and set aside. (if you prefer a crispy pepper, omit this step)
When meat is ready add the rice and beans and mix well.
Place the peppers in an oven-proof baking dish that has been coated with non-stick spray and fill them with the meat mixture.
Push the meat mixture down with a spoon making a well in the middle.
Fill this well with a couple of spoonfuls of salsa sauce and top with shredded cheese.
Cook uncovered for 30 minutes in a preheated 350 degree Fahrenheit oven.
Remove from oven and serve.
Tips & Variations
No special items needed.