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Name: Mexican Stuffed Peppers
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 pound Ground Bison browned; 1 cup Uncooked Rice cook according to direction; 1 medium White Onion chopped; 1 tablespoon Cumin; 1 can Rotel; 1 can Diced Green Chilies; 1 can Tomato paste; 1/4 bunch Fresh Cilantro chopped; Cayenne pepper to taste; 4 cloves Fresh garlic, peeled crushed; 4 Green peppers remove top; 1 cup shredded cheese

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INGREDIENTS

1 pound Ground Bison ; browned
1 cup Uncooked Rice ; cook according to direction
1 medium White Onion ; chopped
1 tablespoon Cumin
1 can Rotel
1 can Diced Green Chilies
1 can Tomato paste
1/4 bunch Fresh Cilantro ; chopped
Cayenne pepper ; to taste
4 cloves Fresh garlic, peeled ; crushed
4 Green peppers ; remove top
1 cup shredded cheese

INSTRUCTIONS

Preheat oven to 350 degrees. Brown bison and add remaining ingredients except peppers and cheese. Keep warm. Cut tops off peppers and place on a baking stone. Stuff with mixture and top with cheese. Bake in oven for approximately 10 minutes – until cheese is melted and peppers are warm. Serves 4

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Nutrition

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Serving Size: 1 Serving (443g)
Recipe Makes: 4 Servings

Calories: 642
Calories from Fat: 238 (37%)

Amt Per Serving		% DV

	Total Fat 26.4g	35 %
	Saturated Fat 4.5g	22 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 0.7g
Cholesterol 102mg		31 %
Sodium 707mg		24 %
Potassium 1298.7mg		34 %
Total Carbohydrate 67.7g		20 %
	Dietary Fiber 5.4g	21 %
	Sugars, other 62.3g
Protein 34.3g		49 %
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.

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Calories per serving: 642

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