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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