Hearty Mexican Stuffed Peppers For Two Recipes

MEXICAN-STYLE STUFFED PEPPERS

Mexican-Style Stuffed Peppers image

We've always liked stuffed peppers, but everyone is pleasantly surprised at this mildly spicy version. For convenience, you can assemble these pretty peppers ahead of time and bake them later. -LaDonna Reed of Ponca City, Oklahoma

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 pound lean ground beef (90% lean)
1/3 cup chopped onion
1/3 cup chopped celery
2 teaspoons chili powder
1/4 teaspoon salt
1 tablespoon canned chopped green chiles
1-1/4 cups salsa, divided
3 cups cooked rice
6 medium sweet red or green peppers
1/4 cup water
1 cup shredded reduced-fat Mexican cheese blend

Steps:

Preheat oven to 350°. In a large skillet, cook and crumble beef with onion and celery over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings, green chiles, 1 cup salsa and rice., Cut off and discard tops from peppers; remove seeds. Fill peppers with beef mixture. Place in a 13x9-in. baking dish coated with cooking spray. Add water to dish., Bake, covered, until peppers are tender and filling is heated through, 45-50 minutes. Top peppers with remaining salsa and cheese. Bake, uncovered, until cheese is melted, 2-3 minutes.

Nutrition Facts : Calories 322 calories, Fat 11g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 506mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

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

Ingredients

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.

MEXICAN STUFFED PEPPERS FOR TWO

Mexican Stuffed Peppers for Two image

Watch now to see how to cook Mexican Stuffed Peppers for Two! Add a zip of flavor to these Mexican peppers for two with chunky salsa and taco seasoning!

Provided by My Food and Family

Categories Peppers

Time 1h10m

Yield 2 servings

Number Of Ingredients 9

Ingredients

1/2 lb. lean ground beef
1 onion, chopped
3 Tbsp. (about 1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
1-1/4 cups water, divided
1 small tomato, chopped
1/2 cup instant white rice, uncooked
2 large red peppers
1/4 cup TACO BELL® Thick & Chunky Medium Salsa
3/4 cup KRAFT Shredded Sharp Cheddar Cheese, divided

Steps:

Heat oven to 400ºF.
Brown meat with onions in skillet on medium heat. Stir in taco seasoning mix and 1/2 cup water. Bring to boil; simmer on low heat 5 min., stirring occasionally. Remove half the meat mixture; cool, then refrigerate or freeze for another use.
Stir 1/2 cup of the remaining water into remaining seasoned meat in skillet. Add tomatoes; mix well. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 min. Meanwhile, cut tops off peppers; discard tops and seeds. Mix salsa and remaining water in bottom of 9-inch square baking dish. Stand peppers in baking dish.
Add 1/2 cup cheese to meat mixture; stir. Spoon into peppers; top with remaining cheese. Cover.
Bake 35 to 40 min. or until peppers are tender. Serve with sauce from baking dish.

Nutrition Facts : Calories 520, Fat 23 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1020 mg, Carbohydrate 45 g, Fiber 8 g, Sugar 12 g, Protein 30 g

HEARTY MEXICAN STUFFED PEPPERS FOR TWO

Hearty Mexican Stuffed Peppers for Two image

Go hearty-just the two of you-with Mexican stuffed peppers. They're filled with everything good-from ground beef and onions to tomatoes, rice and cheese.

Provided by My Food and Family

Categories Home

Time 1h10m

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 lb. extra-lean ground beef
1 onion, chopped
3 Tbsp. (about 1/2 of 1-1/4-oz. pkg.) TACO BELL® Taco Seasoning Mix
1-1/4 cups water, divided
1 small tomato, chopped
1/2 cup instant brown rice, uncooked
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
2 large red peppers
1/4 cup TACO BELL® Thick & Chunky Medium Salsa

Steps:

Heat oven to 400ºF.
Brown meat with onions in skillet on medium heat. Stir in taco seasoning mix and 1/2 cup water. Bring to boil; simmer on low heat 5 min., stirring occasionally. Remove half the meat mixture; cool, then refrigerate for another use. (See Tip.)
Stir 1/2 cup of the remaining water into remaining seasoned meat in skillet. Add tomatoes; mix well. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 10 min. Meanwhile, cut tops off peppers; discard tops and seeds. Mix salsa and remaining water in bottom of 9-inch square baking dish. Stand peppers in baking dish.
Add 1/2 cup cheese to meat mixture; stir. Spoon into peppers; top with remaining cheese. Cover.
Bake 35 to 40 min. or until peppers are tender. Serve topped with sauce from baking dish.

Nutrition Facts : Calories 460, Fat 16 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 1060 mg, Carbohydrate 39 g, Fiber 6 g, Sugar 9 g, Protein 38 g

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