Try this Mexican Stuffed Peppers recipe, or contribute your own.
Suggest a better descriptionWash the peppers and cut them in half lengthwise. Remove the seeds. Place the peppers, cut side facing down, on a rack above boiling water. Cover the pot and steam for about 10 minutes, or until the peppers are just beginning to get soft. To ensure even doneness, do not stack the peppers on top of each other; keep them in a single layer. If you have a wok with a steaming rack, all the peppers can be steamed at the same time. If not, do them in two batches. Heat the olive oil in a large skillet. Ad the onions, celery, cumin, chili powder, basil and oregano. Saute until the onions are almost tender. Add the cooked rice and beans. Mix well; then add the shoyu or tamari and the cayenne to taste. Mix again. Lightly oil a shallow 7 - x - 11" baking dish. Fill each pepper with the bean and rice mixture and place the peppers side by side in the baking dish. Mix together the canned tomatoes and the tomato paste. If the tomatoes ar whole, chop them or break themup with a fork. pour the tomato mixture over the stuffed peppers. Cover the baking dish with aluminum foil and bake at 350 deg for 30 minutes. Serve with a big green saslad and slices of ripe avocado. Variation: Use 2 cups of tomato sauce instead of the canned tomatoes mixed with tomato paste. from the files of DEEANNE
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Serving Size: 1 Serving (572g) | ||
Recipe Makes: 4 | ||
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Calories: 621 | ||
Calories from Fat: 50 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 331.4mg | 11 % | |
Potassium 1629.4mg | 43 % | |
Total Carbohydrate 126.8g | 37 % | |
Dietary Fiber 16.3g | 65 % | |
Sugars, other 110.5g | ||
Protein 18g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 621
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