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Recipes: Stuffed Peppers with Mexican Beef

May 23, 2008 at 4:06PM

Stuffed Peppers with Mexican Beef

Serves 4.

Note: Salsa-cheese sauce is sold under several different brands, such as Pace and Old El Paso. It comes in mild, medium and hot versions. Any variety will work in this recipe.

2 large yellow bell peppers

1 tsp. vegetable oil

1 large onion (for about 1 c. chopped)

1 lb. 93 percent fat-free ground beef

2 tsp. bottled minced garlic

1 (15-oz.) can diced tomatoes with jalapeños or mild green chiles

1 c. frozen yellow corn kernels

1 c. cooked white rice

1 c. salsa-cheese sauce (see Note)

Directions

Cut the peppers in half length-wise (top to bottom). Remove the stem, seeds and seed membranes from the interior and rinse well. Place the peppers in a 2-quart, microwave-safe covered casserole dish. Cover and microwave on high for 3 minutes. Remove the peppers from the microwave and set aside to continue to steam.

Heat the oil on medium-high in an extra-deep, 12-inch skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Add the beef (fresh or partially defrosted) to the skillet, turning and breaking up the meat from time to time.

Add the garlic and continue to cook, stirring frequently, until all of the meat is crumbled and browned, 5 to 6 minutes.

Reduce the heat to medium. Add the tomatoes with their juice, corn and the cooked rice to the skillet. Stir to mix well. Reduce the heat to low, and stir in the salsa-cheese sauce. Continue to cook until the sauce is heated through completely, about 2 more minutes. Spoon the beef mixture into the pepper halves and serve at once.

Nutrition information per serving:

Calories533Fat23 gSodium1,556 mg

Carbohydrates40 gSaturated fat13 gProtein36 gCholesterol117 mgDietary fiber4 g