Mexican Inspired Sfuffed Peppers Recipe

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Mexican Inspired Sfuffed Peppers
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Ingredients
9
Count
Nutrition
1342
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Roast peppers under a the broiler until they start to char but do not over cook. you don't want them to turn black all over. Turn them periodically so roast evenly on all sides.
  2. When the peppers are done, sweat them by putting them in a zip lock bag and letting them cool.
  3. Once cool, carefully peel the skin off the peppers.
  4. Using a small knife make a t shaped cut in the top of the pepper. you should cut appx 1 1/2 -2 inches across the top of the pepper and about 2 or 3 inches down the side. The cooler the pepper is the easier this will be without tearing the pepper too much.
  5. CAREFULLY cut the seeds out of the pepper without tearing the pepper further. You want to leave the top of the pepper on and you only want the slit in the pepper to be big enough to be able to stuff the filling in later.
  6. Prepare the filling by mixing the meat, egg, 1/2 cup salsa, 1/2 cup of the cheese, and seasonings in a bowl.
  7. Gently stuff the peppers with the meat mixture a little bit at a time. You want them to be nice and full. Ideally when stuffed the opening in the pepper will be spread apart and you can see the meat, but it should not be so full that the pepper loses its shape or tears
  8. Place the peppers in a glass or ceramic baking dish. You want them to just fit perfectly, so try to use a dish that is not too big.
  9. Spoon some of the remaining salsa over each the meat that is visible on eache pepper. Any remaining sauce can be poured in between them to coat the bottom of the pan. The peppers and meat will create their own juice so its ok if the bottom of the pan isn't fully coated.
  10. Sprinkle remaining cheese over the salsa on the peppers. I don't cover the whole pepper, just the part of the filling that should be coming out of the top of the pepper, but if you like a lot of cheese you may want to coat the whole pepper.
  11. Cover w/ foil and bake at 350 degrees for 45 minutes. Then uncover and bake for another 10 min or until cheese is golden brown.
  12. ENJOY!
  13. Variations: If I wasn't on a low carb diet I would add corn and chopped onion to the filling. Maybe use a corn and black bean salsa instead of a regular salsa. Also this isn't very spicy when you get the pablanos out of season but still tasty. So next time I make this in winter I will probably add hot sauce to the filling or use a hotter salsa. Another possibility would be to use jalepenos in the filling too. Sky's the limit.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1341.79 Kcal (5618 kJ)
Calories from fat 1045.14 Kcal
% Daily Value*
Total Fat 116.13g 179%
Cholesterol 313.56mg 105%
Sodium 2579.26mg 107%
Potassium 1547.95mg 33%
Total Carbs 20.1g 7%
Sugars 11.24g 45%
Dietary Fiber 5.2g 21%
Protein 59.97g 120%
Vitamin C 5.2mg 9%
Iron 3.5mg 20%
Calcium 673.4mg 67%
Amount Per 100 g
Calories 226.37 Kcal (948 kJ)
Calories from fat 176.32 Kcal
% Daily Value*
Total Fat 19.59g 179%
Cholesterol 52.9mg 105%
Sodium 435.13mg 107%
Potassium 261.15mg 33%
Total Carbs 3.39g 7%
Sugars 1.9g 45%
Dietary Fiber 0.88g 21%
Protein 10.12g 120%
Vitamin C 0.9mg 9%
Iron 0.6mg 20%
Calcium 113.6mg 67%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 35.7
    Points
  • 37
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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