Directions:
- Cut a lengthwise strip from each pepper. Chop enough of pepper strips to measure 1/2 cup; reserve remaining strips for another use. Remove and discard seeds from peppers. Cook peppers in boiling water to cover 5 minutes; drain and set aside.
- Cook bean mix according to package directions, omitting fat and seasoning packet. Combine chopped pepper, bean mix, corn, and next 3 ingredients. Spoon evenly into peppers; place peppers in a 13- x 9- x 2-inch baking dish. Add hot water to dish to a depth of 1/4 inch. Bake at 350° for 20 minutes or until thoroughly heated.
- Position knife blade in food processor bowl; add salsa. Process until smooth. Spoon salsa onto plates; top with peppers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 79.61 Kcal (333 kJ) | ||
| Calories from fat | 23.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.66g | 4% | |
|---|---|---|---|
| Cholesterol | 5.05mg | 2% | |
| Sodium | 66.27mg | 3% | |
| Potassium | 117.22mg | 2% | |
| Total Carbs | 10.64g | 4% | |
| Sugars | 1.13g | 5% | |
| Dietary Fiber | 1.45g | 6% | |
| Protein | 3.12g | 6% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 51mg | 5% | |
| Amount Per 100 g | |||
| Calories | 165.26 Kcal (692 kJ) | ||
| Calories from fat | 49.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.52g | 4% | |
|---|---|---|---|
| Cholesterol | 10.48mg | 2% | |
| Sodium | 137.57mg | 3% | |
| Potassium | 243.34mg | 2% | |
| Total Carbs | 22.1g | 4% | |
| Sugars | 2.35g | 5% | |
| Dietary Fiber | 3.01g | 6% | |
| Protein | 6.48g | 6% | |
| Vitamin C | 2.7mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 1% | |
| Calcium | 105.9mg | 5% | |
* 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.
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