Santa Fe Style Stuffed Bell Peppers Recipes

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EASY SANTA FE STYLE STUFFED PEPPERS



Easy Santa Fe Style Stuffed Peppers image

Easy Santa Fe Style Stuffed Peppers

Time 45m

Yield 4

Number Of Ingredients 8

1 bag Success® Brown Rice
1 tbsp olive oil
1 lb lean ground beef
1 1/2 cups thick and chunky style salsa
1 pkg (10 oz) frozen whole kernel corn
4 green bell peppers, tops and seeds removed
1/2 cup shredded Colby cheese
1/2 cup shredded Monterey Jack cheese

Steps:

  • Looking for the ultimate recipe for stuffed peppers? Look no further than these savory green bell peppers, made with Success® Brown Rice, melted Colby and Monterey Jack cheeses, your favorite chunky salsa, ground beef and sweet corn. Try them the next time you're craving stuffed peppers and prepare to be blown away! Step 1
  • Preheat oven to 350°F. Prepare rice according to package directions. Step 2
  • Heat oil in a large, nonstick skillet over high heat. Add beef and brown, undisturbed, about 5 minutes. Then, break up with a spoon and continue to cook for an additional 5 minutes, or until cooked through. Drain off excess fat. Stir in salsa, corn and rice. Step 3
  • Pierce peppers with a fork or sharp knife and stand up in a small casserole dish. Fill each pepper with the meat mixture. Step 4
  • Cover peppers with foil and bake for 20 minutes, until tender. Uncover and sprinkle with cheese before serving.
  • Recipe Tips
  • For something different, substitute ground turkey for the ground beef called for in the recipe. Or, make this dish vegetarian by adding a meat substitute, instead of the beef. Add a little heat to this dish by spicing up your ground beef with spicy salsa or with 1 tablespoon of your favorite hot sauce.

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

EASY SANTA FE STYLE STUFFED PEPPERS



Easy Santa Fe Style Stuffed Peppers image

Bell peppers are filled with brown rice, browned ground beef, corn and salsa for an easy weeknight dinner with a southwest twist.

Provided by Minute Rice

Categories     Minute® Rice

Yield 4

Number Of Ingredients 7

1 cup Minute® Brown Rice, uncooked
Nonstick cooking spray
1 pound lean ground beef*
1 (10 ounce) package frozen whole kernel corn
1 ½ cups thick and chunky style 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 baking dish. Fill peppers with meat mixture. Cover with foil. Bake 20 minutes. Uncover; sprinkle with cheese before serving.

Nutrition Facts : Calories 544.5 calories, Carbohydrate 46.6 g, Cholesterol 107 mg, Fat 26.5 g, Fiber 7 g, Protein 35.7 g, SaturatedFat 13.3 g, Sodium 924.2 mg, Sugar 9.3 g

SANTA FE STUFFED PEPPERS



Santa Fe Stuffed Peppers image

A blend of cheddar and Monterey Jack cheeses is melted on top of cornbread stuffing-filled bell peppers to make these Santa Fe-style eats.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 8 servings

Number Of Ingredients 6

1-1/2 lb. lean ground beef
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
2 eggs, beaten
1-1/2 cups TACO BELL® Thick & Chunky Salsa, divided
4 large green peppers, cut lengthwise in half, seeded
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses

Steps:

  • Heat oven to 425°F.
  • Brown meat in skillet. Meanwhile, prepare stuffing as directed on package. Combine meat, stuffing, eggs and 3/4 cup salsa.
  • Prick each pepper in several places with fork; place on baking sheet. Fill with meat mixture; top with remaining salsa. Cover.
  • Bake 25 min. Top with cheese; bake, uncovered, 5 min. or until melted.

Nutrition Facts : Calories 360, Fat 18 g, SaturatedFat 7 g, TransFat 2 g, Cholesterol 110 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 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

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