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Mexican Stuffed Peppers

Gadget.Cook's picture
  Red peppers 6 Medium (Or Green)
  Egg 1 , beaten
  Canned tomato sauce 8 Ounce (1 Can)
  Cooked rice 1 Cup (16 tbs)
  Raisins 1⁄2 Cup (8 tbs)
  Chili powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Lean ground beef 1 Pound
  Shredded monterey jack cheese 3 Ounce (3/4 Cup)

Slice tops off red or green peppers.
Finely chop the tops, discarding membranes and seeds.
In bowl combine chopped peppers and egg; stir in tomato sauce, rice, raisins, chili powder, salt, cinnamon, and cloves.
Add ground beef; mix well.
Spoon mixture evenly into peppers.
Pour boiling water into wok to reach 1/2 inch below steamer rack.
Arrange peppers upright on steamer rack.
Cover wok and steam for 50 to 60 minutes or till meat is done and peppers are tender.
Top with cheese

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1898 Calories from Fat 613

% Daily Value*

Total Fat 69 g106.8%

Saturated Fat 31.1 g155.7%

Trans Fat 0 g

Cholesterol 546.5 mg182.2%

Sodium 3169.8 mg132.1%

Total Carbohydrates 190 g63.2%

Dietary Fiber 25.8 g103.1%

Sugars 95.5 g

Protein 134 g268.8%

Vitamin A 547.3% Vitamin C 1650.3%

Calcium 79% Iron 109.3%

*Based on a 2000 Calorie diet

Mexican Stuffed Peppers Recipe