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Mexican Stuffed Peppers Recipe

Mexican Stuffed Peppers Recipe

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Ingredients:

Serving

2 cups water
1 (8 oz) package yellow rice mix
2 tbsp olive oil
4 large green bell peppers, tops and seeds removed
1 (16 oz) can refried beans , or as needed
1 (11 oz) can whole kernel corn, drained
1 (4 oz) can sliced black olives, drained
1/4 (8 oz) jar salsa
1 (8 oz) package shredded mexican blend cheese, divided

Directions:

Preheat oven to 325 degrees F (165 degrees C).
Bring water to a boil in a saucepan and stir in yellow rice mix and olive oil; boil for 1 minute. Cover, reduce heat to low, and simmer until rice is tender and water has been absorbed, about 25 minutes.
Spoon 3 tablespoons yellow rice into the bottom of each pepper. Cover rice with layers of refried beans, corn, and black olives, filling peppers almost to the top. Spoon salsa into peppers. Stand stuffed peppers upright in a baking dish.
Bake in the preheated oven until peppers are tender and filling is hot, about 30 minutes. Divide Mexican cheese blend over the peppers, return to oven, and bake until cheese has melted, about 5 more minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	164.37 Kcal (688 kJ)
Calories from fat	91.7 Kcal
		% Daily Value*
Total Fat	10.19g	16%
Cholesterol	6.73mg	2%
Sodium	235.68mg	10%
Potassium	179.44mg	4%
Total Carbs	15.33g	5%
Sugars	4.94g	20%
Dietary Fiber	2.3g	9%
Protein	2.59g	5%
Vitamin C	118.6mg	198%
Vitamin A	3mg	99%
Iron	50.7mg	282%
Calcium	72.5mg	7%

Amount Per 100 g
Calories	52.9 Kcal (221 kJ)
Calories from fat	29.51 Kcal
		% Daily Value*
Total Fat	3.28g	16%
Cholesterol	2.17mg	2%
Sodium	75.85mg	10%
Potassium	57.75mg	4%
Total Carbs	4.93g	5%
Sugars	1.59g	20%
Dietary Fiber	0.74g	9%
Protein	0.83g	5%
Vitamin C	38.2mg	198%
Vitamin A	1mg	99%
Iron	16.3mg	282%
Calcium	23.3mg	7%

* 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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