MEXICAN STUFFED PEPPERS WITH CAULIFLOWER RICE
Steps:
- Heat oven to 400F. While oven heats, microwave riced cauliflower per package instructions.
- Brown meat; drain. Stir in taco seasoning and water. Simmer on low heat. Add tomatoes, 1/4 cup salsa, cumin and cauliflower rice. Stir to combine.
- Cut tops off peppers. Throw away tops and remove any seeds. Pour salsa in bottom of an oven safe baking dish.Place peppers upright in dish in the salsa. Divide mixture evenly between each pepper. **Refrigerate remaining beef mixture and serve over spinach for fast taco salad meal another day.
- Bake peppers for 30 minutes or until peppers are tender. (Optional extras: serve with salsa, sprinkle with cheese or add fresh cilantro)
Nutrition Facts : ServingSize 1 pepper, Calories 253 kcal, Carbohydrate 18 g, Protein 26 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 1040 mg, Fiber 6 g, Sugar 10 g
MEXICAN STUFFED PEPPERS
This nutritious yet economical summer meal makes the most of my home-grown peppers. I like to top it with sour cream and serve with tortilla chips and salsa, but it's wonderful on its own, too. -Kimberly Coleman, Columbia, South Carolina
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes; drain. Stir in tomatoes, rice mix and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 6-8 minutes., Cut and discard tops from peppers; remove seeds. Place peppers in a greased 13x9-in. baking dish. Place 1/3 cup beef mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with remaining rice mixture. Bake, covered, 25 minutes., Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted and peppers are crisp-tender, 5-10 minutes.
Nutrition Facts : Calories 301 calories, Fat 14g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 797mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.
BELL PEPPERS STUFFED WITH MEXICAN CAULIFLOWER RICE
This dish is a new favorite among my family and myself. I wanted to make something that had a Mexican flair, not too spicy or hot, and keep it low carb. This is definitely going to be a repeated recipe in my home.
Provided by Amberlina79
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Chop cauliflower into rice-like shapes using a vegetable chopper and set aside.
- Mix diced tomatoes, tomato sauce, garlic salt, and Italian seasoning together in a bowl and set aside.
- Bring a large pot of water to a boil. Add bell peppers and cook 5 to 7 minutes. Remove from water and set aside to cool.
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat a large skillet over medium heat. Cook and stir hamburger meat in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Clear an area in the center of the skillet and add chorizo. Cook about 5 minutes; stir into hamburger meat in the skillet. Add chopped cauliflower and cook, stirring frequently, about 10 minutes.
- Remove skillet from heat and add 1/2 the tomato sauce mixture. Stir thoroughly.
- Fill each bell pepper with meat mixture and place in a small glass casserole dish. Cover with remaining tomato sauce mixture.
- Bake in the preheated oven for 20 minutes. Remove stuffed peppers from the oven and cover with shredded Cheddar cheese. Return to the hot oven and bake until cheese is melted, about 5 minutes more.
Nutrition Facts : Calories 767.7 calories, Carbohydrate 22.5 g, Cholesterol 161.8 mg, Fat 54.9 g, Fiber 6.8 g, Protein 47.7 g, SaturatedFat 23.2 g, Sodium 2179 mg, Sugar 11.8 g
TEX MEX CAULIFLOWER RICE STUFFED PEPPERS
Cauliflower rice is a genius way to add even more vegetables into these hearty stuffed peppers.Click here to watch how to make this recipe.
Provided by Food Network Canada
Categories lunch,pepper,vegetables
Time 35m
Yield 4-6 servings
Number Of Ingredients 15
Steps:
- Place two quarters of cauliflower in food processor and buzz until it reaches the texture of rice. Repeat with the remaining cauliflower.
- Add 1 tablespoon of oil into a large skillet over medium heat. Add the first batch of cauliflower rice, season with salt and pepper and sauté until lightly browned, about 3 to 5 minutes. Repeat with the next batch.
- Store cauliflower rice in an airtight container.
- Preheat oven to 350ºF. Line a 9×13-inch baking dish with parchment paper.
- In a large bowl, combine cauliflower rice, corn, black beans, tomatoes, cheeses, cilantro, cumin, chili powder, salt and pepper to taste.
- Spoon the filling into each bell pepper cavity. Place stuffed peppers on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes. Allow to cool.
- Store peppers in an airtight container for 2 to 3 days.
MEXICAN RICE STUFFED POBLANO PEPPERS
Make and share this Mexican Rice Stuffed Poblano Peppers recipe from Food.com.
Provided by TXS3003
Categories Low Cholesterol
Time 50m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Fry rice in a little olive oil until it is lightly browned. (3-5 minutes).
- add rotel (and juice), garlic, onion, cumn.
- fry one more minute and pour into sauce pan with the water and beans.
- boil for 15 minutes or until tender.
- in the mean time, slice poblano peppers in half and remove seeds.
- Broil peppers for 3-5 minutes to begin roasting.
- Pile rice mix on top of poblano peppers and sprinkle with cheese.
- bake for 15-20 minutes, until cheese is lightly browned.
Nutrition Facts : Calories 387, Fat 10.2, SaturatedFat 5.3, Cholesterol 27.7, Sodium 546.3, Carbohydrate 59.6, Fiber 10.6, Sugar 1.9, Protein 16.6
MEXICAN-STYLE STUFFED PEPPERS
Stuff peppers with rice and black beans, then top with chilli cheese and fresh guacamole for an easy family meal. If the kids don't like spice, use a mild cheese instead
Provided by Cassie Best
Categories Dinner, Lunch, Supper
Time 50m
Yield Serves 2 adults, 2 children
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 7. Remove the seeds and any white pith from the peppers and arrange, cut-side up, in a roasting tin. Drizzle with oil and season, then bake for 20 mins.
- Combine the rice and beans. Remove the peppers from the oven and fill with the rice mixture. Top each with a slice of cheese and bake for 10-15 mins more, until the rice has melted and the filling is hot. Top with spoonfuls of guacamole.
Nutrition Facts : Calories 468 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 19 grams protein, Sodium 2.1 milligram of sodium
STUFFED MEXICAN PEPPERS
This is a recipe I came up with 20 years ago that has recently won me the grand prize in our paper's holiday recipe contest. It is my family's favorite meal. Serve with tortilla chips on the side.
Provided by Jasgirl
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
- Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
- Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
- Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.
Nutrition Facts : Calories 321.8 calories, Carbohydrate 17.3 g, Cholesterol 73 mg, Fat 18.5 g, Fiber 3.1 g, Protein 21.2 g, SaturatedFat 9.9 g, Sodium 1182.2 mg, Sugar 7.1 g
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