MEXICAN STUFFED PEPPERS
Mexican Stuffed Peppers are one of our favorite easy, healthy dinners! Colorful bell peppers stuffed with authentic Mexican-spiced chicken, rice and cheese.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 50m
Number Of Ingredients 16
Steps:
- Preheat your oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes, then arrange cut side up in the prepared baking dish.
- Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes. Drain off any excess liquid, then pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.
- Remove the pan from the heat. Stir in the rice and ¾ cup of the shredded cheese. Mound the filling inside of the peppers, then top with the remaining cheese.
- Pour a bit of water into the pan with the peppers-just enough to barely cover the bottom of the pan. Bake uncovered for 25 to 35 minutes, until the peppers are tender and the cheese is melted. Top with any of your favorite fixings, and enjoy hot.
Nutrition Facts : ServingSize 2 pepper halves (without toppings), Calories 438 kcal, Carbohydrate 32 g, Protein 32 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 125 mg, Fiber 5 g, Sugar 8 g
MEXICAN-STYLE STUFFED PEPPERS
We've always liked stuffed peppers, but everyone is pleasantly surprised at this mildly spicy version. For convenience, you can assemble these pretty peppers ahead of time and bake them later. -LaDonna Reed of Ponca City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large skillet, cook and crumble beef with onion and celery over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings, green chiles, 1 cup salsa and rice., Cut off and discard tops from peppers; remove seeds. Fill peppers with beef mixture. Place in a 13x9-in. baking dish coated with cooking spray. Add water to dish., Bake, covered, until peppers are tender and filling is heated through, 45-50 minutes. Top peppers with remaining salsa and cheese. Bake, uncovered, until cheese is melted, 2-3 minutes.
Nutrition Facts : Calories 322 calories, Fat 11g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 506mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
MEXICAN STUFFED PEPPERS
With ground beef, melty cheese, rice, and jarred salsa cooked in one pot, this Mexican stuffed peppers recipe is like a healthy taco in a bell pepper shell.
Provided by Heidi
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the onion cook until softened, about 5 more minutes. Stir in the jarred salsa, chile powder, and cumin. Add the white rice and water, season with kosher salt and bring to a boil, then reduce to medium low. Cover and cook for 20 minutes, stirring occasionally, until the rice is tender, adding more water if necessary. When the rice is tender, fold in 3/4 of the chopped cilantro, reserving some for garnish.
- While the meat and rice are cooking, cut off the tops of the peppers, spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with 1/4 cup water. Cover with plastic wrap and microwave for 5 minutes or until they soften but still hold their shape.
- Transfer the peppers to a 3 quart baking dish. Fill the peppers with the hot meat and rice mixture.
- Bake for 18-20 minutes or until peppers are tender. Sprinkle with cheese and heat for an additional minute or two until the cheese has melted. Garnish with the chopped cilantro and sour cream if you'd like, and serve.
Nutrition Facts : Calories 399 kcal, Carbohydrate 42 g, Protein 25 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 69 mg, Sodium 1185 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving
MEXICAN-GREEK STUFFED GREEN PEPPERS
This stuffed pepper recipe gives a wonderful blend of flavors. When you're eating it, you'll be wondering if it's Mexican or Greek.
Provided by crystal419
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning to ground beef; cook and stir until until water evaporates, about 5 minutes.
- Mix ground beef mixture, rice, tomato soup, tomato, mushrooms, red onion, feta cheese, and green onions together in a bowl; spoon into green bell peppers. Arrange stuffed peppers in a baking dish.
- Bake in the preheated oven until peppers are softened and filling is cooked through, about 1 hour. Serve with kalamata olives on the side.
Nutrition Facts : Calories 515.1 calories, Carbohydrate 46.1 g, Cholesterol 83.7 mg, Fat 24.8 g, Fiber 3.9 g, Protein 26.4 g, SaturatedFat 9.8 g, Sodium 1308 mg, Sugar 12 g
GREEK-STYLE STUFFED PEPPERS
The bounty of peppers found at the local farmers market in the early fall, combined with some standard Greek ingredients, creates a dish that bursts with color and fresh flavor. -Renee Murby, Johnston, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 5h
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, heat oil over medium-high heat. Add fennel and onion; cook and stir until tender, 6-8 minutes. Add spinach and garlic; cook 1 minute longer. Cool slightly., Cut and reserve tops from peppers; remove and discard seeds. Pour 1 cup crushed tomatoes into bottom of a 6- or 7-qt. slow cooker. In a large bowl, combine lamb, barley, 1 cup feta cheese, olives and seasonings; add fennel mixture. Spoon mixture into peppers; place in slow cooker. Pour remaining crushed tomatoes over peppers; replace pepper tops. Cook, covered, on low 4-1/2 to 5-1/2 hours, until peppers are tender. Serve with additional feta and, if desired, chopped parsley.
Nutrition Facts : Calories 313 calories, Fat 16g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 684mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 8g fiber), Protein 17g protein. Diabetic exchanges
GREEK-STYLE STUFFED PEPPERS
One of the few dishes that is better served cold rather than hot. Absolutely delicious and very Mediterranean!!! It can be made vegetarian by replacing meat with soya.
Provided by GATOULA
Categories World Cuisine Recipes European Greek
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place green and red bell peppers in a bowl with enough warm water to cover, and soak 5 minutes.
- Heat the olive oil in a skillet over medium heat. Place pork and onions in the skillet, season with salt and pepper, and cook until pork is evenly brown. Drain grease, and mix in wine and tomato puree. Continue cooking 10 minutes.
- Transfer skillet mixture to a large bowl, and mix in feta cheese, cooked rice, raisins, pine nuts, and parsley. Stuff peppers with the mixture, and arrange in a baking dish. Cover with aluminum foil.
- Bake 30 minutes in the preheated oven. Remove foil, and continue baking 10 minutes, until stuffing is lightly browned. May be served hot or cold.
Nutrition Facts : Calories 354.5 calories, Carbohydrate 28.7 g, Cholesterol 53.9 mg, Fat 20.6 g, Fiber 5.1 g, Protein 15.2 g, SaturatedFat 8.9 g, Sodium 595.3 mg, Sugar 16.2 g
MEXICAN STUFFED GREEN PEPPERS
No, we didn't stuff them with Mexicans, but you'll be pleased to know that this is a healthy carb recipe. No rice here! This recipe was created to use up extra taco meat, and it turned out amazing. Super easy, and my husband immediately asked me to add it to our 'favorite' list.
Provided by Izzy The Terrible
Categories One Dish Meal
Time 45m
Yield 8 pepper halves, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Set aside about 1/4 to 1/2 of the cheddar (Velveeta works well to mix in, as well).
- Mix taco meat, rotel, black beans, onion and cheddar.
- Stuff peppers with mixture.
- Top with remaining cheese.
- Bake, uncovered, for about 30-40 minutes.
- Serve, topped with sour cream, if desired.
Nutrition Facts : Calories 257.6, Fat 10.1, SaturatedFat 6.2, Cholesterol 29.7, Sodium 464.8, Carbohydrate 28.5, Fiber 9, Sugar 3.9, Protein 15.6
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