Hearty Mexican Stuffed Peppers For Two Food

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

Mexican Stuffed Peppers image

Make and share this Mexican Stuffed Peppers recipe from Food.com.

Provided by Chef Emstar

Categories < 4 Hours

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

1 1/2 cups frozen corn or 1 (15 ounce) can corn
1 lb ground beef or 1 lb ground turkey
1 (14 ounce) can black beans, drained and rinsed
3/4 cup cilantro, coarsly chopped
3 green onions, sliced
1/2 medium onion, diced
1 1/2 cups cooked brown rice
1 cup light sour cream
1 (10 ounce) can rotel
1 (7 ounce) can diced green chilies
1 jalapeno, minced
1 1/2 cups monterey jack cheese, grated
4 bell peppers
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes

Steps:

Brown the meat and drain off any fat. Stir in the salt, pepper, cumin, oregano, garlic powder, and red pepper flake.
Add all of the other ingredients except for the peppers and stir to combine.
Preheat the oven to 375 degrees.
Slice the peppers in half, remove seeds and ribs.
Fill the peppers and place in a 9x13 baking dish. Cover with foil and bake for 40 minutes.
Pull out and sprinkle with cheese. Continue baking uncovered until the cheese is just starting to brown. About 15 minutes.

Nutrition Facts : Calories 413.1, Fat 19.2, SaturatedFat 9.5, Cholesterol 67.5, Sodium 758.8, Carbohydrate 39.1, Fiber 7.1, Sugar 2.9, Protein 23.9

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