Mexican Stuffed Peppers

Ingredients:

  • 4 red bell peppers
  • 1 teaspoon vegetable oil
  • 1 cup chopped onions
  • 3 cloves garlic, peeled and chopped
  • 1 chopped jalapeno or chipotle chile (remove seeds if you like it mild)
  • 1 Tablespoon chili powder
  • ½ teaspoon cumin
  • 1 (15 ¼ ounce) can diced tomatoes in juice
  • 1 cup cooked white rice
  • 1 cup fresh, frozen, or canned corn
  • 1 cup cooked or canned pinto beans

Directions:

  1. Wash hands with soap and warm water. Wash fresh vegetables before preparing.
  2. Preheat oven to 350º F.
  3. Cut the tops off the peppers, remove seeds and white membrane, and set aside.
  4. Heat oil in a skillet and cook the onion until it starts to wilt, about 2 minutes.
  5. Add the garlic, jalapeno, chili powder, and cumin.
  6. Cook for 2 more minutes.
  7. Stir in the tomatoes, rice, corn, and beans.
  8. Cook until the liquid disappears and the stuffing holds together.
  9. Spoon into the prepared peppers and set into a baking dish.
  10. Bake for 1 hour or until the peppers are tender.

Nutrition Facts (Per Serving):

Nutrient analysis per serving: calories, 237; carbohydrate, 47 g; protein, 9 g; total fat, 3 g; saturated fat, 0 g; trans fat, 0 g; cholesterol, 0 mg; fiber, 9 g; total sugars, 12 g; sodium, 352 mg; caclium, 110 mg; folate, 176 mcg; iron, 3 mg; percent of calories from fat, 11%.

Makes 4 servings, one pepper each.Recipe from "Do Yourself a Flavor" by Graham Kerr.

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

https://www.azhealthzone.org/recipes

Mexican Stuffed Peppers

Rate this Recipe
Mexican Stuffed Peppers
Dinner
4.00 Rating

Ingredients

  • 4 red bell peppers
  • 1 teaspoon vegetable oil
  • 1 cup chopped onions
  • 3 cloves garlic, peeled and chopped
  • 1 chopped jalapeno or chipotle chile (remove seeds if you like it mild)
  • 1 Tablespoon chili powder
  • ½ teaspoon cumin
  • 1 (15 ¼ ounce) can diced tomatoes in juice
  • 1 cup cooked white rice
  • 1 cup fresh, frozen, or canned corn
  • 1 cup cooked or canned pinto beans

Directions

  1. Wash hands with soap and warm water. Wash fresh vegetables before preparing.
  2. Preheat oven to 350º F.
  3. Cut the tops off the peppers, remove seeds and white membrane, and set aside.
  4. Heat oil in a skillet and cook the onion until it starts to wilt, about 2 minutes.
  5. Add the garlic, jalapeno, chili powder, and cumin.
  6. Cook for 2 more minutes.
  7. Stir in the tomatoes, rice, corn, and beans.
  8. Cook until the liquid disappears and the stuffing holds together.
  9. Spoon into the prepared peppers and set into a baking dish.
  10. Bake for 1 hour or until the peppers are tender.

Nutrition Facts (Per Serving)

Nutrient analysis per serving: calories, 237; carbohydrate, 47 g; protein, 9 g; total fat, 3 g; saturated fat, 0 g; trans fat, 0 g; cholesterol, 0 mg; fiber, 9 g; total sugars, 12 g; sodium, 352 mg; caclium, 110 mg; folate, 176 mcg; iron, 3 mg; percent of calories from fat, 11%.

Makes 4 servings, one pepper each.Recipe from "Do Yourself a Flavor" by Graham Kerr.

Sign up for the ADHS weekly email for more recipes.