Heat oven to 375. Cook rice according to directions
Heat oil in large skillet. Add scallion whites and beef and cook, breaking beef up with spoon until no longer pink. Stir in corn, chilies, cumin, cooked rice, 1/2 cup of the cheese, salt, pepper
Arrange bell peppers, cut side up, in baking dish
Divide beef mixture among peppers. Add 1/2 cup water to dish, tightly cover with foil and bake until peppers soft (30-40 minutes).
Uncover, sprinkle with remaining cheese, bake until browned (5-7 minutes)
In small bowl whisk together yogurt and 1/4 cup water. Drizzle over peppers. Top with salsa and scallion greens.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (372g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 173 (40%)|
|Amt Per Serving||% DV|
|Total Fat 19.2g||26 %|
|Saturated Fat 8.5g||42 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 62.1mg||19 %|
|Sodium 333.6mg||12 %|
|Potassium 776.8mg||20 %|
|Total Carbohydrate 43g||13 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 36.9g|
|Protein 24.2g||35 %|
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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: 431
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