Mexican Stuffed Peppers Recipe

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Ingredients:

Serving

8 medium green peppers
1 lb lean ground beef (90% lean)
1 can (14-1/2 oz) diced tomatoes and green chilies, undrained
1-1/2 cups water
1 envelope (5.4 oz) mexican-style rice and pasta mix
2 cups (8 oz) shredded mexican cheese blend

Directions:

Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
In a large skillet, cook beef over medium heat until no longer pink; drain. Add the diced tomatoes, water and pasta mix. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until liquid is absorbed.
Place 1/3 cup rice mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with remaining rice mixture. Place in a greased 13-in. x 9-in. baking dish. Cover and bake at 375° for 25 minutes. Sprinkle with remaining cheese; bake 5-10 minutes longer or until the cheese is melted and peppers are tender. Yield: 8 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	140.23 Kcal (587 kJ)
Calories from fat	44.33 Kcal
		% Daily Value*
Total Fat	4.93g	8%
Cholesterol	41.88mg	14%
Sodium	91.41mg	4%
Potassium	421.86mg	9%
Total Carbs	9.03g	3%
Sugars	2.56g	10%
Dietary Fiber	2.45g	10%
Protein	15.08g	30%
Vitamin C	95.7mg	159%
Iron	1.3mg	7%
Calcium	68.8mg	7%

Amount Per 100 g
Calories	59.85 Kcal (251 kJ)
Calories from fat	18.92 Kcal
		% Daily Value*
Total Fat	2.1g	8%
Cholesterol	17.87mg	14%
Sodium	39.02mg	4%
Potassium	180.05mg	9%
Total Carbs	3.86g	3%
Sugars	1.09g	10%
Dietary Fiber	1.05g	10%
Protein	6.44g	30%
Vitamin C	40.8mg	159%
Iron	0.6mg	7%
Calcium	29.4mg	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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