Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
Brown the ground chuck with salt and pepper in large sauté pan, drain then set aside. Sauté pepper tops, onion and garlic over medium heat in the same pan. Return the ground chuck and add the rice, black beans, tomatoes, cumin and oregano and mix well.
Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. Top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (463g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 330 (43%)|
|Amt Per Serving||% DV|
|Total Fat 36.7g||49 %|
|Saturated Fat 18.8g||94 %|
|Monounsaturated Fat 12.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 136.4mg||42 %|
|Sodium 435.1mg||15 %|
|Potassium 1009.7mg||27 %|
|Total Carbohydrate 63g||19 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 53.7g|
|Protein 46g||66 %|
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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: 770
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