Tex-Mex Stuffed Peppers
Need a gluten free main course? Tex-Mex Stuffed Peppers could be a super recipe to try. This recipe makes 8 servings with 319 calories, 24g of protein, and 13g of fat each. For $1.65 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 120 would say it hit the spot. If you have salsa, enchilada sauce, lean ground beef, and a few other ingredients on hand, you can make it. It is brought to you by Dinner, then Dessert. From preparation to the plate, this recipe takes roughly 1 hour. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is outstanding. Similar recipes include Tex Mex Chicken Salad Stuffed Bell Peppers, Vegetarian Tex-Mex Peppers, and Tex Mex Stuffed Zucchini.
Servings: 8
Preparation duration: 5 minutes
Cooking duration: 55 minutes
Ingredients:
4 bell peppers split in half and de-seeded through the stem
1 cup black beans
1 cup rice cooked
1 cup corn
1 cup enchilada sauce
1 pound lean ground beef
1 cup salsa
3 tablespoons taco seasoning or one packet + 1 teaspoon chili powder and 1 teaspoon cumin
8 ounces shredded cheddar cheese divided
Equipment:
kitchen timer
oven
frying pan
Cooking instruction summary:
InstructionsNote: click on times in the instructions to start a kitchen timer while cooking. Preheat the oven to 350 degrees. Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart and cooking for 5-6 minutes. Add in the taco seasoning, rice, salsa, corn and black beans stirring well. Scoop the mixture into the bell pepper halves and top with enchilada sauce and half the cheese. Bake for 45 minutes in a covered pan.* Uncover, top with remaining cheese and put back in the oven for 5 minutes to melt the cheese.
Step by step:
1. Note: click on times in the instructions to start a kitchen timer while cooking.
2. Preheat the oven to 350 degrees.
3. Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart and cooking for 5-6 minutes.
4. Add in the taco seasoning, rice, salsa, corn and black beans stirring well.
5. Scoop the mixture into the bell pepper halves and top with enchilada sauce and half the cheese.
6. Bake for 45 minutes in a covered pan.*
7. Uncover, top with remaining cheese and put back in the oven for 5 minutes to melt the cheese.
Nutrition Information:
covered percent of daily need
