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Mexican-style Overstuffed Peppers

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Description Edit

Contributed by Healthy Recipes for Diabetic Friends Y-Group

  • Makes 4 servings (½ pepper per serving)

Ingredients Edit

Directions Edit

  1. Preheat oven to 375°F.
  2. Heat a medium nonstick skillet over medium-high heat until hot.
  3. Cook beef until browned.
  4. Remove skillet from heat and drain beef on paper towels.
  5. Return beef to skillet.
  6. Add onion, chilies, corn, cornmeal, ¼ cup tomato sauce, cumin and salt. Mix well.
  7. Arrange peppers, cut side up, in a 12 x 8-inch baking pan.
  8. Spoon equal amounts of the beef mixture into each pepper half.
  9. Spoon remaining ¼ cup tomato sauce evenly over each pepper half. Pepper halves will be very full.
  10. Bake, uncovered, 35 minutes or until peppers are tender.
  11. Sprinkle each pepper half with equal amounts of the cheese (cheese does not have to melt).
  12. Serve immediately or cool and freeze.
  13. To freeze, place each pepper half in 1-quart freezer resealable plastic food storage bags.
  14. Release any excess air from bags and seal.
  15. Freeze bags flat for easier storage and faster thawing.
  16. To reheat, open the food storage bag and place on a microwave-safe plate.
  17. Cook on high for 3 to 3½ minutes or until hot.
  18. Remove from bag and place on plate.

Nutritional information Edit

Per serving:

  • Cal.: 232 | Cal. from Fat: 32% | Total Fat: 8g | Sat 5g | Carb.: 19g | Protein: 21g | Chol.: 36mg | Sodium: 704mg | Fiber: 4g
  • Dietary exchanges: 1 starch | 1 vegetable | 2 meat | ½ fat

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