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Mexicali Stuffed Peppers

Yield 4 servings. NOTENote: Pepper shells may be precooked in a steamer basket over boiling water

Ingredients

  • 2 large sweet red peppers
  • 2 large sweet yellow peppers
  • 1/2 pound ground round
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups cooked long-grain rice (cooked without salt or fat)
  • 1 1/4 cups no-salt-added salsa
  • 1 cup fresh or frozen whole-kernel corn, thawed
  • 1 1/2 teaspoons ground cumin
  • 1/2 cup chopped fresh cilantro
  • 1 cup (4 ounces) shredded reduced-fat Cheddar cheese

Nutrition Information

  • calories 363
  • caloriesfromfat 23 %
  • fat 9.1 g
  • satfat 4.2 g
  • monofat 1.4 g
  • polyfat 0.5 g
  • protein 26.7 g
  • carbohydrate 45 g
  • fiber 0.0 g
  • cholesterol 51 mg
  • iron 0.0 mg
  • sodium 434 mg
  • calcium 0.0 mg

How to Make It

  1. Cut tops off peppers; remove and discard seeds and membranes. Trim stems from tops, and discard stems. Chop pepper tops; set aside. Arrange pepper shells in an 11- x 7- x 1 1/2-inch baking dish. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 7 minutes, rotating dish a quarter-turn every 2 minutes. Set aside.

  2. Combine meat, onion, garlic, and chopped pepper in a large nonstick skillet; cook over medium heat until meat is browned, stirring until it crumbles. Drain, if necessary.

  3. Add rice and next 3 ingredients. Cook until thoroughly heated, stirring occasionally. Stir in cilantro. Spoon meat mixture evenly into pepper shells; place shells in an 8-inch square baking dish. Bake at 350° for 20 minutes; sprinkle evenly with cheese, and bake 5 additional minutes or until cheese melts.

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