Try this Southwestern-Style Beef-Stuffed Peppers recipe, or contribute your own.
Suggest a better descriptionCook the rice:
Fill a medium pot with water. Heat to boiling on high. Add the brown rice and a big pinch of salt and cook, uncovered, 28 to 30 minutes, or until tender. Drain thoroughly and set aside.
Prepare the ingredients:
While the rice cooks, preheat the oven to 475. Wash and dry the fresh produce. Peel and mince the garlic. Grate the cheese. Cut off the tops of the peppers; then, using a spoon and your fingers scoop out the ribs and seeds, reserving the tops. Roughly chop the almonds and chipotle pepper. Remove and discard the stem, seeds and ribs of the jalapeño pepper; small dice the pepper. Peel and small dice the onion. Pick the cilantro leaves off the stems, discard the stems and roughly chop the leaves.
Prepare the filling:
Heat a large nonstick pan on medium-high until hot. Add the beef and season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 2 to 3 minutes, or until browned. Add the garlic, onion and jalapeño pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the meat is cooked through and the vegetables have softened. Add the cumin, chipotle pepper and 1/2 cup water to the pan of beef. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Stir in the cooked rice, almonds, and half the cilantro. Remove from heat and season with salt and pepper to taste.
Stuff and Bake the peppers:
Place the bell peppers in a small baking dish. (If they don't sit flat, trim off the very ends of the rounded bottoms to create a flat surface.) Season the insides of the peppers with salt and pepper. Stuff the hollow peppers with as much of the filling as possible (you will have extra filling). Cover the filling with the reserved tops of the peppers. Add enough water to just cover the bottom of the baking dish. Roast 14 to 16 minutes, or until the peppers have softened and browned. Remove from oven.
Finish & plate:
Remove the tops of the peppers and evenly top with the cheese. Return to oven and cook, uncovered, 3 to 5 minutes, or until the cheese has melted. Remove from oven. Divide the stuffed peppers and any extra filling between 2 plates. Garnish with the remaining cilantro.
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Serving Size: 1 Serving (461g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 827 | ||
Calories from Fat: 363 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.3g | 54 % | |
Saturated Fat 16g | 80 % | |
Monounsaturated Fat 16.8g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 118.8mg | 37 % | |
Sodium 437.3mg | 15 % | |
Potassium 1194.4mg | 31 % | |
Total Carbohydrate 72.5g | 21 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 64.4g | ||
Protein 43.6g | 62 % | |
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: 827
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