Healthy Unstuffed Bell Peppers Tex Mex Style Recipes

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UNSTUFFED PEPPERS



Unstuffed Peppers image

If you like stuffed peppers, you'll love this speedy version. It offers all the comforting flavor of the original, but takes just half an hour. Instead of cooking the instant rice, you can use 2 cups leftover cooked rice if you have it on hand. -Beth Dewyer, Du Bois, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 cup uncooked instant rice
1 pound ground beef
2 medium green peppers, cut into 1-inch pieces
1/2 cup chopped onion
1 jar (26 ounces) marinara sauce
1-1/2 teaspoons salt-free seasoning blend
1/2 cup shredded Italian cheese blend
1/2 cup seasoned bread crumbs
1 tablespoon olive oil

Steps:

  • Preheat oven to 350°. Cook rice according to package directions. , Meanwhile, in a large cast-iron or other ovenproof skillet, cook beef, green peppers and onion over medium-high heat until meat is no longer pink; drain. Stir in rice, marinara sauce and seasoning blend. Stir in cheese. , Toss bread crumbs and oil; sprinkle over the top. Bake until heated through and topping is golden brown, 8-10 minutes.

Nutrition Facts : Calories 343 calories, Fat 12g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 469mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 3g fiber), Protein 20g protein.

MEXICAN UNSTUFFED BELL PEPPERS



Mexican Unstuffed Bell Peppers image

This is easily made vegetarian or vegan by substituting Morningstar Farms Veggie Crumbles for the beef & using soy cheese. Feel free to edit the spices to your own taste. Sometimes a dash of red pepper is nice. ;) I made this up & Mom wants it on paper for her Cardiac Rehab Cookbook & Wilderness Advanced Life Support course menu. Her ya go, Mom!!

Provided by Elmotoo

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
1 onion, diced
6 garlic cloves, minced
1 cup rice
4 bell peppers, I use a combo of green bell & poblano
1 lb cooked ground beef
1 (28 ounce) can black beans, rinsed & drained
1 (15 ounce) can diced tomatoes
2 tablespoons oregano
1 tablespoon salt
1 teaspoon ground cumin
ground black pepper
jalapeno pepper, minced, to taste (optional)
2 cups monterey jack pepper cheese (or a combination) or 2 cups cheddar cheese (or a combination)

Steps:

  • Preheat oven to 350°F.
  • Saute onion & garlic in oil over medium heat until softened.
  • Boil rice in salted water until just soft. Drain.
  • Halve peppers & remove seeds. Place in 9x13" baking dish, insides up.
  • In a large bowl, combine well the cooked ground beef (or defrosted soy crumbles), sauteed onions & garlic, cooked rice, rinsed & drained black beans, undrained can of diced tomatoes, oregano, salt, cumin, pepper & jalapenos, if using.
  • Pour 'filling' mixture over peppers, top with cheese & bake until hot & bubbly, about 30 minutes.
  • Enjoy!

Nutrition Facts : Calories 989.6, Fat 42.9, SaturatedFat 18.7, Cholesterol 152.3, Sodium 2161.5, Carbohydrate 87.3, Fiber 17.3, Sugar 7.2, Protein 63.9

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