The sauce, meat, rice and chipotle spice really brings out the flavor in this dish!
Preheat oven to 350 degrees.
Slice peppers in half, keeping half portion of stem on each pepper (this is for presentation) and remove veins and seeds. Set aside.
Warm a large skillet on medium-high heat. While skillet begins to warm season beef with salt and pepper. Add olive oil to skillet, swirl around, then add garlic. Cook for 30 seconds and add beef. Stir occasionally, cook until beef is no longer pink. While beef is cooking add 1/4 cup spaghetti sauce on bottom of dutch oven dish.
Once beef is no longer pink add 1/2 cup spaghetti sauce, stir well. Add rice and mix, add remaining sauce (you may add additional sauce to keep from being too dry). For the final touch add the cumin and chipotle pepper. Turn off flame and begin to fill peppers and place in dutch oven dish. Sprinkle with cheese. Cover and place in oven and cook for 30 minutes.
Remove lid and cook an additional 2 minutes. Place a pepper on plate and garnish with parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (303g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 207 (37%)|
|Amt Per Serving||% DV|
|Total Fat 23g||31 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 79.8mg||25 %|
|Sodium 366.6mg||13 %|
|Potassium 721.5mg||19 %|
|Total Carbohydrate 57.6g||17 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 54.8g|
|Protein 27.4g||39 %|
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: 556
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