Stuffed Peppers - Mexican
Nutrition (per serving): Calories - 334, Fat - 9g, Sodium - 665 mg, Carbs - 41g, Dietary Fiber - 3g, Protein - 23g
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- 6 green peppers medium
- 1 pound(s) lean ground beef
- 1/3 cup(s) onion chopped
- 1/3 cup(s) celery chopped
- 3 cup(s) cooked rice
- 1 1/4 cup(s) salsa divided
- 1 tablespoon(s) green chilies chopped
- 2 teaspoon(s) chili powder
- 1/4 teaspoon(s) salt
- 1 cup(s) shredded reduced fat chedder cheese
- Cut tops off peppers and remove seeds. Cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water.
- In a skillet, brown ground beef, celery and onion until meat in no longer pink. Drain excess grease.
- Stir in rice, 1 cup of salsa, green chilies, chili powder and salt. spoon mixture into peppers.
- Place in baking dish. Add 1/4 cup water. Cover and bake at 350F for approximately 45 minutes or until heated through. Uncover and sprinkle with cheese and salsa. Bake until cheese is melted.
This recipe is a personal recipe added by Schurle and has not been tested or endorsed by MyRecipes.
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Stuffed Peppers - Mexican Recipe at a Glance
- COURSE: Main Dishes