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Tuesday, November 10, 2015

Mexican Stuffed Peppers

Course Main Dishes
Prep. Time 10 - 15 mins
Cooking Time 45 - 50 mins
Yields 4 servings

4 red bell peppers, cut in half lengthwise
Ground coriander
Lime juice
1 cup (112 g) grated Medium Canadian Cheddar cheese

Mexican Beef Stuffing:
1 small onion, finely chopped
1 tbsp (15 ml) olive oil
1 1/3 lb (650 g) lean ground beef
1/2 cup (125 ml) vegetable juice
1/2 cup (125 ml) water
2 tbsp (30 ml) tomato paste
1/2 tsp (2 ml) sugar
2 tbsp (30 ml) chili powder
2 tsp (10 ml) ground cumin
Hot sauce

Preheat oven to 350 °F (180 °C).

Gently remove stems from bell pepper halves. Stuff each half with Mexican Beef Stuffing. Garnish with coriander and drizzle with lime juice. Top with grated Medium Canadian Cheddar cheese.

Place all eight stuffed pepper halves in lightly buttered baking pan and bake for 30 minutes. Remove from oven and serve two pepper halves per person.

Serve with shredded lettuce and tomatoes and sour cream.

Mexican Beef Stuffing:
In skillet, sauté onion in oil for 1 minute. Add beef and brown for 5 to 6 minutes, frequently stirring. Drain out fat directly from skillet. Stir in remaining ingredients and season to taste with salt, pepper and hot sauce. Mix well and bring to boil.

Reduce heat and simmer for 10 to 15 minutes or until liquid has almost completely evaporated, stirring frequently to avoid sticking. Remove from skillet and set aside. Use to stuff bell peppers, tacos, etc., or for tortillas and enchiladas.

Per serving
Energy: 580 Calories
Protein: 40 g
Carbohydrate: 20 g
Fat: 38 g
Calcium: 22 % / 246 mg

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