Easy Mexican Stuffed Peppers

FOODISTA
12Ingredients
80Minutes
590Calories

Ingredients

US|METRIC
  • 4 poblano peppers (try to find the plumpest ones at the store)
  • 1 pound ground chuck
  • 1 teaspoon ground cumin
  • 1 teaspoon olive oil
  • 1 onion (small, diced)
  • 2 cloves garlic (minced)
  • 1/2 red bell pepper (or green, diced fine, optional)
  • 1 jalapeno (seeded and diced fine, optional, if you like it hot)
  • 1 cup minute rice
  • 1 taco seasoning (packet)
  • 1 cup water
  • 8 ounces monterey jack cheese (grated)
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    Directions

    1. Preheat oven to 375
    2. Cut peppers in half lengthwise, carefully remove seeds. Place in a 9 x 13 inch baking dish which has been sprayed with cooking spray.
    3. In a skillet, heat the oil and sauté the onions, garlic and red bell and jalapeno pepper until tender but not browned. Set aside to cool.
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    NutritionView More

    590Calories
    Sodium40% DV950mg
    Fat55% DV36g
    Protein75% DV38g
    Carbs9% DV28g
    Fiber12% DV3g
    Calories590Calories from Fat320
    % DAILY VALUE
    Total Fat36g55%
    Saturated Fat18g90%
    Trans Fat1g
    Cholesterol130mg43%
    Sodium950mg40%
    Potassium480mg14%
    Protein38g75%
    Calories from Fat320
    % DAILY VALUE
    Total Carbohydrate28g9%
    Dietary Fiber3g12%
    Sugars4g8%
    Vitamin A
    Vitamin C
    Calcium
    Iron

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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