Try this Mexican Stuffed Peppers recipe, or contribute your own.
Suggest a better descriptionCut tops off peppers and discard; remove seeds. In a dutch oven or large kettle, cook peppers in boiling water for 3 - 5 minutes. Drain and rinse in cold water; set aside. In a non-stick skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in rice, 1 cup salsa, chilies, chili powder and salt. Spoon into peppers.
Place in a 13 X 9 baking dish coated with nonstick cooking spray. Add 1/4 cup water to dish. Cover and bake at 350 degrees for 45 - 50 minutes or until heated through. Uncover; sprinkle with cheese and top with remaining salsa. Bake 2 - 3 minutes longer or until cheese is melted.
1 pepper = 334 calories, 9 g fat, 41 g carbohydrate, 3 g fiber, 23 g protein.
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Serving Size: 1 Serving (4036g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 6701 | ||
Calories from Fat: 2483 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 275.9g | 368 % | |
Saturated Fat 151.2g | 756 % | |
Monounsaturated Fat 93.8g | ||
Polyunsanturated Fat 10.1g | ||
Cholesterol 1088mg | 335 % | |
Sodium 5163.9mg | 178 % | |
Potassium 11153.1mg | 294 % | |
Total Carbohydrate 735.7g | 216 % | |
Dietary Fiber 13.5g | 54 % | |
Sugars, other 722.2g | ||
Protein 312.3g | 446 % | |
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: 6701
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