Try this SOUTH-OF-THE-BORDER STUFFED PEPPERS recipe, or contribute your own.
Suggest a better description1. In a large nonstick skillet, cook the beef, red pepper, onion and garlic over medium heat until meat is no longer pink; drain. Stir in 1/2 cup tomatoes, chili powder, cornstarch, cumin, oregano and cayenne. Gradually stir in water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2. Cut green peppers in half lengthwise; remove seeds. in a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water. Spoon about 1/3 cup beef mixture into each pepper half.
3. Place in a 13-inch x 9-inch baking dish coated with nonstick cooking spray. Cover and bake at 350° for 25-30 minutes or until peppers are crisp-tender and filling is heated through.
4. Top with remaining chopped tomatoes. Garnish with sour cream, cheese, green onions and grape tomatoes if desired.
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Serving Size: 1 Serving (1505g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1654 | ||
Calories from Fat: 815 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 90.6g | 121 % | |
Saturated Fat 52.3g | 262 % | |
Monounsaturated Fat 29.2g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 372.5mg | 115 % | |
Sodium 1202mg | 41 % | |
Potassium 4205.3mg | 111 % | |
Total Carbohydrate 118.6g | 35 % | |
Dietary Fiber 5.6g | 23 % | |
Sugars, other 113g | ||
Protein 96g | 137 % | |
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: 1654
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