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Mexican-Style Stuffed Bell Peppers
10 min prep time
50 min cook time
4servings
Recipe by
American Heart Association
Source
The Diabetes & Heart Healthy Diabetes Cookbook
How to Make Mexican-Style Stuffed Bell Peppers
In this Latin twist on stuffed bell peppers, black beans replace the traditional rice and salsa stands in for the standard tomato sauce.
10 min prep time
50 min cook time
4servings
1 stuffed bell pepper
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Step-By-Step Instructions:
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Preheat the oven to 375°F.
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In a microwave oven, place the bell peppers with the cut side up on a paper towel. Microwave on 100% power (high) for 4–5 minutes, or until tender-crisp. Transfer with the cut side up to a 9-inch square baking dish or shallow casserole dish.
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Meanwhile, lightly spray a large skillet with cooking spray. Heat over medium heat. Cook the chopped bell pepper tops, onion, and garlic for 5 minutes, stirring occasionally.
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Stir in the beef. Cook for 5 minutes, stirring occasionally to turn and break up the beef. Discard any drippings.
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Sprinkle the beef mixture with the chili powder, cumin, and salt. Cook for 1 minute. Stir in the salsa. Remove from the heat.
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Gently stir in the beans and 1/2 cup cilantro. Spoon the beef mixture into the peppers. Cover the baking dish with aluminum foil.
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Bake for 30 minutes, or until heated through. Remove from the oven. Sprinkle the Mexican blend cheese over the beef mixture. Let stand for 5 minutes.
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Top the peppers with the sour cream. Sprinkle with the remaining 2 tablespoons cilantro.
Nutrition facts
4 Servings
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Serving Size
1 stuffed bell pepper
- Amount per serving Calories 230
- % Daily value*
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Total Fat
5g
6%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 40mg 13%
- Sodium 560mg 24%
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Total Carbohydrate
25g
9%
- Dietary Fiber 7g 25%
- Total Sugars 7g
- Protein 21g
- Potassium 820mg 17%
Ingredients
large red or green bell peppers, or a combination (stems, seeds, and ribs discarded, tops chopped and reserved)
4
nonstick cooking spray
1
onion(s) (chopped)
1/2 cup
medium garlic (minced)
3 clove
ground beef (95% fat-free)
8 oz
chili powder
2 tsp
ground cumin
1 tsp
salt
1/8 tsp
low-sodium salsa
3/4 cup
no-salt-added canned black beans (rinsed and drained)
1 cup
fresh cilantro (chopped, divided use)
1/2 cup plus 2 tbsp
shredded cheddar cheese, or use Mexican blend, Monterey Jack, or pepper jack
1/4 cup
light sour cream
1/4 cup
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