Best South Of The Border Stuffed Bell Peppers Recipes

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SOUTH OF THE BORDER STUFFED BELL PEPPERS



South of the Border Stuffed Bell Peppers image

Make and share this South of the Border Stuffed Bell Peppers recipe from Food.com.

Provided by Halcyon Eve

Categories     Peppers

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb 90% lean ground beef
2/3 cup chopped sweet red pepper
1/2 cup chopped onion
2 garlic cloves, minced
1 3/4 cups chopped seeded tomatoes, divided
4 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne
1/2 cup water
4 medium green bell peppers
2 tablespoons nonfat sour cream
2 tablespoons shredded cheddar cheese
2 green onions, chopped
4 grape tomatoes, halved (optional)

Steps:

  • Heat oven to 350* F. Coat a 13x9x2" baking dish with nonstick spray.
  • In a large nonstick skillet, cook beef, red peppers, onion and garlic over medium heat until meat is cooked through. Drain off excess fat. Stir in 1/2 cup tomatoes, chili powder, cumin, oregano, and cayenne. Gradually stir in water. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes.
  • Meanwhile, bring a large kettle of water to a boil. Cut green peppers in half and remove seeds and membranes. Cook peppers in boiling water for 3-5 minutes. Drain; rinse in cold water and drain again. Spoon about 1/3 cup meat mixture into each half.
  • Place filled pepper halves into coated baking dish. Cover and bake at 350* F for 25-30 minutes or until peppers are crisp-tender and filling is heated through.
  • Top with remaining chopped tomatoes. Garnish with sour cream, cheese, green onions, and grape tomatoes if desired.

Nutrition Facts : Calories 289.7, Fat 13.6, SaturatedFat 5.6, Cholesterol 78.1, Sodium 159.4, Carbohydrate 16, Fiber 5.1, Sugar 7.8, Protein 26.8

SOUTH-OF-THE-BORDER STUFFED PEPPERS



South-of-the-Border Stuffed Peppers image

Here is a super easy recipe with fantastic results. It takes traditional stuffed peppers and gives them a Mexican twist that's flavorful and hearty! Serve with a light, refreshing salad.

Provided by omgheather

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 4

Number Of Ingredients 13

4 large red bell peppers, tops and seeds removed
1 poblano pepper
1 ½ cups water
1 cup uncooked white rice
1 tablespoon vegetable oil
½ cup chopped onion
1 pound ground beef
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 (10 ounce) can red enchilada sauce
salt and ground black pepper to taste
1 cup shredded Asadero cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
  • Place the bell and poblano peppers in the prepared baking dish. Cook in preheated oven until poblano pepper's skin becomes wrinkled, about 20 minutes. Remove the poblano pepper from the dish, and peel off the skin. Chop the poblano pepper into 1/4 inch pieces, and set aside.
  • Combine the rice and water in a pan over medium heat, and bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 20 minutes. Remove from heat, and set aside.
  • Place the onion in a skillet over medium heat; cook until translucent and soft, about 5 minutes. Stir in the ground beef; cook until crumbly and evenly browned. Drain the meat, and stir in the garlic, cumin, and oregano. Cook and stir until the garlic is fragrant, about 1 minute. Season with salt and pepper to taste. Stir the rice, enchilada sauce, and poblano pepper into the beef mixture, and mix thoroughly. Adjust the seasoning if desired.
  • To make the cheese sauce, place the queso asadero in saucepan over medium heat and stir until melted and smooth.
  • Lower oven heat to 350 degrees F (175 degrees C).
  • Spoon the beef mixture into bell peppers until heaping full. Place any extra beef mixture into the center of the baking dish between the peppers. Drizzle cheese sauce over each pepper. Cover the baking dish with aluminum foil.
  • Bake peppers in preheated oven until cheese sauce bubbles and filling is heated through, about 35 minutes.

Nutrition Facts : Calories 621.8 calories, Carbohydrate 56.3 g, Cholesterol 103.6 mg, Fat 28.5 g, Fiber 5.9 g, Protein 33.2 g, SaturatedFat 12 g, Sodium 478.4 mg, Sugar 8.4 g

" SOUTH BEACH" STUFFED BELL PEPPERS



This is a recipe I made up when I was in Phase 1 of the South Beach Diet. My kids have begun to request it for supper!

Provided by LaurietheLibrarian

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 bell peppers
olive oil
1 lb ground turkey
1 stalk celery, chopped with top
1 -2 garlic clove, minced
1 small onion, chopped
1 tablespoon minced fresh parsley
1 tablespoon Worcestershire sauce
1 teaspoon spike seasoning (for zest)
28 ounces ground peeled tomatoes
1/2 cup shredded cheese (or more)
salt and pepper

Steps:

  • Wash the peppers, cut the tops off, and place in oiled glass dish.
  • Cover and microwave the peppers for 5 minutes.
  • Saute the veggies and ground turkey with a dollop of olive oil. (I chop up the usable remainders of the pepper tops as well).
  • Add the tomatoes and seasonings. Cook for 3-4 minutes to evaporate some of the liquid.
  • Stuff the peppers and top with cheese.
  • Bake at 350 for 10 minutes or until the peppers are soft and the cheese is toasted.
  • Add Ins: you could add cooked rice or stir in extra cheese to the mixture before baking.

Nutrition Facts : Calories 287.9, Fat 12.8, SaturatedFat 4.6, Cholesterol 87.4, Sodium 266.9, Carbohydrate 17.5, Fiber 4.9, Sugar 9.5, Protein 28.2

SOUTH WEST STUFFED BELL PEPPERS



South West Stuffed Bell Peppers image

Make and share this South West Stuffed Bell Peppers recipe from Food.com.

Provided by Carol G.

Categories     Meat

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb ground beef (very lean)
1/4 cup chopped onion
1 -1 1/2 ounce taco seasoning mix (I like Lawrey's)
1 egg, beaten
2 cups cooked rice (1C.dry)
4 -5 bell peppers (cut lengthwise)
1 (19 ounce) can diced tomatoes
1 cup water
salsa
grated cheese (small amount of each)

Steps:

  • Combine the first 5 ingredients VERY well, & stuff the bell peppers. (not too high).
  • Spread the tomatoes & water in 9"X13" casserole dish.
  • Place the peppers on top & top each with a little salsa.
  • Bake uncovered, 45 minutes @ 375 degrees. or till cooked thru.
  • Top with a little cheese & melt.

Nutrition Facts : Calories 446.1, Fat 18.9, SaturatedFat 7.2, Cholesterol 130, Sodium 389.6, Carbohydrate 41.7, Fiber 4.3, Sugar 8.4, Protein 27.1

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