Try this Stuffed Peppers (Southwest Style) recipe, or contribute your own.
Suggest a better descriptionOur stuffed peppers recipe uses taco seasoning in place of the more traditional Italian herbs and spices for a southwest twist on the traditional stuffed pepper.
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 4 servings
Preheat the oven to 400°F.
Wash and prepare the peppers by cutting them in half and scooping out the seeds.
Spray a large baking dish with cooking spray.
Place the pepper halves cut side up and place in the oven to bake for 15 minutes while you make the filling. The peppers should be almost tender, but not soft.
Heat a large skillet over medium heat. Add the oil and swirl to coat the skillet.
Add the onion and zucchini to the skillet and cook for 4-5 minutes or until the onions just start to soften.
Increase the heat to medium-high heat. Add the garlic, ground beef, and taco seasoning. Cook for 8-10 minutes, stirring frequently, using a spatula or spoon to break up the ground beef.
Stir in the salsa and frozen cauliflower.
Cover and cook for an additional 7-8 minutes or until the zucchini and cauliflower rice are tender, stirring occasionally.
Remove from heat and stir in ¾ cup cheese.
Remove the partially baked peppers from the oven. If moisture has collected in the bottoms of them, use a tong to tip the water into the pan.
Fill each pepper with the beef mixture. Sprinkle the peppers with the remaining ½ cup cheese and bake until the filling is heated through, the peppers are tender, and the cheese is melted, about 8-10 minutes.
Serve with optional garnishes, if desired.
NUTRITION INFORMATION
Serving Size: 2 stuffed pepper halvesCalories: 384Fat: 16 g(Sat Fat: 8 g)Sodium: 612 mgCarbohydrate: 21 g(Fiber: 7 gSugar: 11 g)Protein: 38 gCholesterol: 99 mg
DIETARY
Egg-FreeGluten-freeGrain-FreeNut-freeWhole30
© The Real Food Dietitians
Recipe By: Stacie Hassing
Find it online: https://therealfooddietitians.com/stuffed-peppers/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1110g) | ||
Recipe Makes: 1 | ||
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Calories: 134 | ||
Calories from Fat: 12 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 19.9mg | 1 % | |
Potassium 1148mg | 30 % | |
Total Carbohydrate 30.5g | 9 % | |
Dietary Fiber 11.2g | 45 % | |
Sugars, other 19.3g | ||
Protein 5.6g | 8 % | |
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: 134
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