Stuffed Mexican Peppers Recipe
Stuffed Mexican Peppers Recipe || My Recipe Time I tried many stuffed Mexican recipes and finally I got this recipe and i must say it is the best recipe ever for me and I am going to share today with all of you and you must try if you are big fan of peppers.
Prep:15 mins
Cook:1 hr
Total:1 hr 15 mins
Servings:6
Yield:6 servings
Ingredients
1 pound ground beef
1 (1 ounce) package taco seasoning mix
¾ cup water
2 teaspoons chili powder
½ cup cooked rice
¼ teaspoon salt
¼ teaspoon garlic salt
⅛ teaspoon ground black pepper
2 (8 ounce) cans tomato sauce, divided
3 large red bell peppers
6 (1 inch) cubes Colby-Jack cheese
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Step 2
Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
Step 3
Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
Step 4
Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
Step 5
Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.
Stuffed Mexican Peppers
Servings Per Recipe: 6
Calories: 321.8
% Daily Value *
Protein: 21.2g
43 %
Carbohydrates: 17.3g
6 %
Dietary Fiber: 3.1g
12 %
Sugars: 7.1g
Fat: 18.5g
28 %
Saturated Fat: 9.9g
49 %
Cholesterol: 73mg
24 %
Vitamin A Iu: 3089.1IU
62 %
Niacin Equivalents: 7.5mg
58 %
Vitamin B6: 0.5mg
31 %
Vitamin C: 110.5mg
184 %
Folate: 59.2mcg
15 %
Calcium: 26.6mg
3 %
Iron: 2.7mg
15 %
Magnesium: 35.6mg
13 %
Potassium: 598.4mg
17 %
Sodium: 1182.2mg
47 %
Thiamin: 0.1mg
15 %
Calories From Fat: 166.1
*
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**
Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)
Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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