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:

Quickview
319k Calories
24g Protein
13g Total Fat
27g Carbs
25% Health Score
Limit These
Calories
319k
16%

Fat
13g
20%

  Saturated Fat
7g
47%

Carbohydrates
27g
9%

  Sugar
7g
8%

Cholesterol
64mg
22%

Sodium
707mg
31%

Get Enough Of These
Protein
24g
49%

Vitamin C
78mg
95%

Vitamin A
2649IU
53%

Vitamin K
39µg
38%

Phosphorus
345mg
35%

Calcium
320mg
32%

Zinc
4mg
31%

Manganese
0.61mg
30%

Vitamin B6
0.59mg
30%

Fiber
7g
28%

Iron
4mg
26%

Vitamin B12
1µg
25%

Vitamin B3
4mg
24%

Selenium
16µg
23%

Folate
86µg
22%

Vitamin B2
0.31mg
18%

Potassium
637mg
18%

Magnesium
69mg
17%

Vitamin E
2mg
17%

Vitamin B5
1mg
11%

Vitamin B1
0.16mg
11%

Copper
0.19mg
9%

Vitamin D
0.23µg
2%

covered percent of daily need
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Geomelophagia is someone who has the urge to eat raw potatoes.

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