Mexican Stuffed Peppers
This is the Mexican Stuffed Peppers recipe.
- Prep: 10 min - 15 min
- Cooking: 45 min - 50 min
Ingredients
- 4 red bell peppers cut in half lengthwise
- Ground coriander
- Lime juice
- 1 cup (250 mL) grated Medium Canadian Cheddar cheese
- Mexican Beef Stuffing
- 1 small onion finely chopped
- 1 tbsp (15 mL) olive oil
- 1 1/3 lb (600 g) lean ground beef
- 1/2 cup (125 mL) vegetable juice
- 1/2 cup (125 mL) water
- 2 tbsp (30 mL) tomato paste
- 1/2 tsp (2 mL) sugar
- 2 tbsp (30 mL) chili powder
- 2 tsp (10 mL) ground cumin
- Salt and pepper to taste
- A dash of hot sauce
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
Preparation
Preheat oven to 350 °F (180 °C).
Gently remove stems from bell pepper halves. Stuff each half with Mexican Beef Stuffing. Garnish with coriander and drizzle with lime juice. Top with grated Medium Canadian Cheddar cheese.
Place all eight stuffed pepper halves in lightly buttered baking pan and bake for 30 minutes. Remove from oven and serve two pepper halves per person.
Serve with shredded lettuce and tomatoes and sour cream.
Mexican Beef Stuffing:
In skillet, sauté onion in oil for 1 minute. Add beef and brown for 5 to 6 minutes, frequently stirring. Drain out fat directly from skillet. Stir in remaining ingredients and season to taste with salt, pepper and hot sauce. Mix well and bring to boil.
Reduce heat and simmer for 10 to 15 minutes or until liquid has almost completely evaporated, stirring frequently to avoid sticking. Remove from skillet and set aside. Use to stuff bell peppers, tacos, etc., or for tortillas and enchiladas.
Tips
Learn more about
Nutritional information
Per serving| Energy: | 580 Calories |
| Protein: | 40 g |
| Carbohydrate: | 20 g |
| Fat: | 38 g |
| (% DV*) | |
|---|---|
| Calcium: | 22 % / 246 mg |
