SOUTH OF THE BORDER STUFFED BELL PEPPERS
Make and share this South of the Border Stuffed Bell Peppers recipe from Food.com.
Provided by Halcyon Eve
Categories Peppers
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350* F. Coat a 13x9x2" baking dish with nonstick spray.
- In a large nonstick skillet, cook beef, red peppers, onion and garlic over medium heat until meat is cooked through. Drain off excess fat. Stir in 1/2 cup tomatoes, chili powder, cumin, oregano, and cayenne. Gradually stir in water. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes.
- Meanwhile, bring a large kettle of water to a boil. Cut green peppers in half and remove seeds and membranes. Cook peppers in boiling water for 3-5 minutes. Drain; rinse in cold water and drain again. Spoon about 1/3 cup meat mixture into each half.
- Place filled pepper halves into coated baking dish. Cover and bake at 350* F for 25-30 minutes or until peppers are crisp-tender and filling is heated through.
- Top with remaining chopped tomatoes. Garnish with sour cream, cheese, green onions, and grape tomatoes if desired.
Nutrition Facts : Calories 289.7, Fat 13.6, SaturatedFat 5.6, Cholesterol 78.1, Sodium 159.4, Carbohydrate 16, Fiber 5.1, Sugar 7.8, Protein 26.8
SOUTH-OF-THE-BORDER STUFFED PEPPERS
Our Test Kitchen staff put a zesty twist on a dinnertime staple with this colorful main course. Garlic, chili powder, cumin and more season the pepper's ground beef so well, you won't even miss the salt.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large nonstick skillet, cook the beef, red pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 1/2 cup tomatoes, chili powder, cornstarch, cumin, oregano and cayenne. Gradually stir in water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Cut green peppers in half lengthwise; remove seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water. Spoon about 1/3 cup beef mixture into each pepper half. , Place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until peppers are crisp-tender and filling is heated through. , Top with the remaining tomatoes. Garnish with sour cream, cheese, green onions and grape tomatoes if desired.
Nutrition Facts : Calories 268 calories, Fat 11g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 137mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
SOUTH-OF-THE-BORDER STUFFED PEPPERS
Here is a super easy recipe with fantastic results. It takes traditional stuffed peppers and gives them a Mexican twist that's flavorful and hearty! Serve with a light, refreshing salad.
Provided by omgheather
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
- Place the bell and poblano peppers in the prepared baking dish. Cook in preheated oven until poblano pepper's skin becomes wrinkled, about 20 minutes. Remove the poblano pepper from the dish, and peel off the skin. Chop the poblano pepper into 1/4 inch pieces, and set aside.
- Combine the rice and water in a pan over medium heat, and bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 20 minutes. Remove from heat, and set aside.
- Place the onion in a skillet over medium heat; cook until translucent and soft, about 5 minutes. Stir in the ground beef; cook until crumbly and evenly browned. Drain the meat, and stir in the garlic, cumin, and oregano. Cook and stir until the garlic is fragrant, about 1 minute. Season with salt and pepper to taste. Stir the rice, enchilada sauce, and poblano pepper into the beef mixture, and mix thoroughly. Adjust the seasoning if desired.
- To make the cheese sauce, place the queso asadero in saucepan over medium heat and stir until melted and smooth.
- Lower oven heat to 350 degrees F (175 degrees C).
- Spoon the beef mixture into bell peppers until heaping full. Place any extra beef mixture into the center of the baking dish between the peppers. Drizzle cheese sauce over each pepper. Cover the baking dish with aluminum foil.
- Bake peppers in preheated oven until cheese sauce bubbles and filling is heated through, about 35 minutes.
Nutrition Facts : Calories 621.8 calories, Carbohydrate 56.3 g, Cholesterol 103.6 mg, Fat 28.5 g, Fiber 5.9 g, Protein 33.2 g, SaturatedFat 12 g, Sodium 478.4 mg, Sugar 8.4 g
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