Santa Fe Stuffed Peppers For Two Recipes

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SANTA FE STUFFED PEPPERS FOR TWO



Santa Fe Stuffed Peppers for Two image

This Southwestern spin on stuffed peppers for two boasts a filling of meatless crumbles, corn, salsa, brown rice, cheese and (of course!) fresh cilantro.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 2 servings

Number Of Ingredients 8

1 cup frozen BOCA Veggie Ground Crumbles
1/2 cup frozen corn
1/2 cup TACO BELL® Thick & Chunky Salsa
3/4 cup cooked long-grain brown rice
1/2 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
1 Tbsp. chopped fresh cilantro
1/4 cup water
1 large red pepper, cut lengthwise in half, seeded

Steps:

  • Heat oven to 400ºF.
  • Cook crumbles, corn and salsa in large nonstick skillet on medium heat 5 min. or until heated through, stirring frequently. Remove from heat. Stir in rice, cheese and cilantro.
  • Pour water into 8-inch square baking dish. Add pepper halves, cut sides up; fill with crumbles mixture. Cover.
  • Bake 30 min. or until peppers are crisp-tender and filling is heated through.

Nutrition Facts : Calories 310, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 850 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 24 g

ROUND 2 RECIPE - STUFFED PEPPERS



Round 2 Recipe - Stuffed Peppers image

Provided by Sandra Lee

Time 40m

Yield 4 servings

Number Of Ingredients 4

2 red bell peppers
2 cups reserved brown rice mixture from Brown Rice and Mushroom Salad
1/2 cup shredded mozzarella, divided
1 (15-ounce) can diced tomatoes, drained

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut the red peppers in half and scoop out the seeds and ribs. Place them onto a baking sheet.
  • To the reserved brown rice mixture, stir in half the cheese and all the tomatoes. Stuff the peppers with the rice mixture, dividing it evenly. Top the peppers with the remaining cheese. Bake until the peppers are tender and the cheese has melted, 25 to 30 minutes.

SANTA FE-STYLE STUFFED BELL PEPPERS RECIPE



Santa Fe-Style Stuffed Bell Peppers Recipe image

Love easy ground beef recipes? Try this stuffed bell peppers recipe! This Santa Fe-Style Stuffed Bell Peppers Recipe is one of our all-time favorites.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 4 servings

Number Of Ingredients 6

1 lb. lean ground beef
1 pkg. (10 oz.) frozen corn
1-1/2 cups TACO BELL® Thick & Chunky Salsa
1-1/2 cups cooked long-grain brown rice
4 large green peppers, cut lengthwise in half, seeded
1 cup KRAFT Shredded Colby & Monterey Jack Cheeses

Steps:

  • Heat oven to 450°F.
  • Brown meat in large skillet; drain. Return meat to skillet. Stir in corn, salsa and rice.
  • Pierce peppers with fork or sharp knife; place, cut sides up, in 13x9-inch baking dish. Fill with meat mixture; cover.
  • Bake 20 min. Sprinkle with cheese; bake, uncovered, 5 min. or until melted.

Nutrition Facts : Calories 490, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 95 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 35 g

SANTA FE STUFFED CHICKEN



Santa Fe Stuffed Chicken image

Make and share this Santa Fe Stuffed Chicken recipe from Food.com.

Provided by byZula

Categories     Chicken Breast

Time 2h

Yield 4 serving(s)

Number Of Ingredients 10

8 boneless skinless chicken breasts
1 (8 ounce) package monterey jack cheese (or larger)
1/2 cup butter, melted
1 cup Italian seasoned breadcrumbs
1 1/2 tablespoons grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
1 small red bell pepper
1 small green bell pepper

Steps:

  • Cut some of the cheese into 8 slices, and reserve part of it for the cheese sauce.
  • Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts. Wrap the flattened chicken breasts around cheese. Secure with wooden picks or uncooked spaghetti noodles.
  • Combine the bread crumbs, parmesan cheese, salt, cumin and pepper. Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13- by 9-inch baking dish, but don't crowd them.
  • Drizzle the remaining butter over all eight of the breasts. Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5 to 10 minutes).
  • Bake in a preheated 400 degree oven for 25 to 30 minutes or until chicken is done.
  • Make a roux with butter and flour. Add about 1 cup milk. Bring to a simmer. Add cheese and lower the heat, stirring constantly so cheese does not burn. Add milk as needed to thin out the cheese sauce. Dice bell peppers.
  • When chicken is done, pour some cheese sauce over top and sprinkle with diced peppers.

Nutrition Facts : Calories 820.4, Fat 46.5, SaturatedFat 27.6, Cholesterol 253.3, Sodium 1487.5, Carbohydrate 23.3, Fiber 2.2, Sugar 3.3, Protein 74.8

SANTA FE-STYLE STUFFED PEPPERS



Santa Fe-Style Stuffed Peppers image

A Southwestern spin on this classic entree combines ground beef with corn, salsa and Minute® Brown Rice, stuffed into bell peppers and topped with Colby & Monterey Jack cheeses.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 7

1 cup MINUTE® Brown Rice, uncooked
1 serving Nonstick cooking spray
1 pound lean ground beef*
1 (10 ounce) package frozen whole kernel corn
1 ½ cups chunky salsa
4 large bell peppers, tops and seeds removed
1 cup shredded Colby-Monterey Jack cheese

Steps:

  • Prepare rice according to package directions.
  • Preheat oven to 425 degrees F.
  • Spray large nonstick skillet with nonstick cooking spray. Add meat and brown over medium heat; drain off excess fat. Stir in corn, salsa and rice.
  • Pierce peppers with a fork or sharp knife; place in a baking dish. Fill peppers with meat mixture. Cover with foil. Bake 20 minutes. Uncover; sprinkle with cheese before serving.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 46.6 g, Cholesterol 102.3 mg, Fat 30.3 g, Fiber 7 g, Protein 32.9 g, SaturatedFat 14.8 g, Sodium 921.8 mg, Sugar 9.3 g

STUFFED PEPPERS FOR TWO



Stuffed Peppers for Two image

My husband likes stuffed peppers, but my original recipe made too many servings. I cut it down to accommodate just the two of us. It helps to use a small casserole dish so the peppers won't tip over while they bake. For color, I serve steamed carrots to round out the meal perfectly. -Elaine Carpenter, Horseshoe Bay, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 2 servings.

Number Of Ingredients 10

2 medium green peppers
1/2 pound ground beef
1 can (8 ounces) tomato sauce, divided
1/4 cup uncooked instant rice
3 tablespoons shredded cheddar cheese, divided
1 tablespoon chopped onion
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 large egg, beaten

Steps:

  • Cut tops off peppers and discard; remove seeds. Blanch peppers in boiling water for 5 minutes. Drain and rinse in cold water; set aside. , In a bowl, combine beef, 1/4 cup tomato sauce, rice, 2 tablespoons cheese, onion, Worcestershire sauce, salt, pepper and egg; mix well. Stuff the peppers; place in an ungreased 1-1/2-qt. baking dish. Pour the remaining tomato sauce over peppers. Cover and bake at 350° for 45-60 minutes or until meat is no longer pink and peppers are tender. , Sprinkle with remaining cheese; return to the oven for 5 minutes or until cheese is melted.

Nutrition Facts : Calories 405 calories, Fat 20g fat (9g saturated fat), Cholesterol 193mg cholesterol, Sodium 1277mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 3g fiber), Protein 32g protein.

SANTA FE-STYLE STUFFED PEPPERS



Santa Fe-Style Stuffed Peppers image

A Southwestern spin on this classic entree combines ground beef with corn, salsa and Minute® Brown Rice, stuffed into bell peppers and topped with Colby & Monterey Jack cheeses.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 7

1 cup MINUTE® Brown Rice, uncooked
1 serving Nonstick cooking spray
1 pound lean ground beef*
1 (10 ounce) package frozen whole kernel corn
1 ½ cups chunky salsa
4 large bell peppers, tops and seeds removed
1 cup shredded Colby-Monterey Jack cheese

Steps:

  • Prepare rice according to package directions.
  • Preheat oven to 425 degrees F.
  • Spray large nonstick skillet with nonstick cooking spray. Add meat and brown over medium heat; drain off excess fat. Stir in corn, salsa and rice.
  • Pierce peppers with a fork or sharp knife; place in a baking dish. Fill peppers with meat mixture. Cover with foil. Bake 20 minutes. Uncover; sprinkle with cheese before serving.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 46.6 g, Cholesterol 102.3 mg, Fat 30.3 g, Fiber 7 g, Protein 32.9 g, SaturatedFat 14.8 g, Sodium 921.8 mg, Sugar 9.3 g

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