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Mexicali Stuffed Peppers

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  Sweet red peppers 2 Large
  Sweet yellow peppers 2 Large
  Ground round 1⁄2 Pound
  Onion 1 Medium, chopped
  Garlic 2 Clove (10 gm), minced
  Cooked long grain rice 2 Cup (32 tbs) (Cooked Without Salt Or Fat)
  No salt added salsa 1 1⁄4 Cup (20 tbs)
  Whole kernel corn 1 Cup (16 tbs), thawed (Fresh Or Frozen)
  Ground cumin 1 1⁄2 Teaspoon
  Cilantro 1⁄2 Cup (8 tbs), chopped
  Shredded reduced fat cheddar cheese 4 Ounce (1 Cup)

Cut tops off peppers; remove and discard seeds and membranes.
Trim stems from tops, and discard stems.
Chop pepper tops; set aside.
Arrange pepper shells in an 11 - x 7- x 1 1/2-inch baking dish.
Cover with heavy-duty plastic wrap, and vent.
Microwave at HIGH 7 minutes, rotating dish a quarter-turn every 2 minutes.
Set aside.
Combine meat, onion, garlic, and chopped pepper in a large nonstick skillet; cook over medium heat until meat is browned, stirring until it crumbles.
Drain, if necessary.
Add rice and next 3 ingredients.
Cook until thoroughly heated, stirring occasionally.
Stir in cilantro.
Spoon meat mixture evenly into pepper shells; place shells in an 8-inch square baking dish.
Bake at 350° for 20 minutes; sprinkle evenly with cheese, and bake 5 additional minutes or until cheese melts.

Recipe Summary

Difficulty Level: 
Very Easy

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