Mexican Stuffed Peppers
March 02, 2012
"This is a great stuffed pepper recipe I found in a local fundraiser cookbook."
- Serving Size: 1 (431 g)
- Calories 420.5
- Total Fat - 18 g
- Saturated Fat - 7.7 g
- Cholesterol - 91.5 mg
- Sodium - 2014.7 mg
- Total Carbohydrate - 31.1 g
- Dietary Fiber - 6.9 g
- Sugars - 8.1 g
- Protein - 32.6 g
- Calcium - 330.3 mg
- Iron - 3.2 mg
- Vitamin C - 18.5 mg
- Thiamin - 0.1 mg
Cut the tops off the peppers and remove seeds.
Bring a large pot of water to a boil and boil peppers for 3 minutes; drain and rinse peppers in cold water, gently pat dry and set aside.(Skip this step if you prefer a crunchy pepper)
In a large skillet, cook the ground beef, onion and celery over medium heat until meat is no longer pink; drain
Stir in the rice, 1 cup of the salsa, chillies, chili powder and salt.
Spoon mixture into peppers.
Preheat oven to 350 degrees Fahrenheit.
Place stuffed peppers upright in a 13” x 9” baking dish coated with non-stick spray.
Add 1/4 cup water and bake for 45 minutes, until heated through.
Sprinkle with cheese and top with remaining salsa.
Bake for a few minutes longer, until cheese is melted.
Top with sour cream and sprinkle with chives.
Tips & Variations
No special items needed.