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    You are in: Home / Recipes / Elisabeth's Mexican Stuffed Bell Peppers Recipe
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    Elisabeth's Mexican Stuffed Bell Peppers

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    utahmomtotwo's Note:

    My daughter helped me make the filling for these peppers so I named them after her.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut tops off peppers and remove seeds and membranes; rinse and set aside.
    2. 2
      Spray a skillet with nonstick spray. Add chicken and cook through; remove and set aside to cool. When cooled cut into bite size pieces.
    3. 3
      Cook rice according to package directions; set aside.
    4. 4
      Slice mushrooms and add to skillet; cook until mushrooms begin to soften. Add garlic, corn, salsa, rice and chicken; stir to combine.
    5. 5
      Stuff peppers evenly with chicken/rice mixture.
    6. 6
      Set upright in large stock pot; fill pan with chicken broth halfway up the sides of peppers. Cover and bring to a boil; reduce heat and simmer for 45 minutes or until peppers are cooked through.

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    Nutritional Facts for Elisabeth's Mexican Stuffed Bell Peppers

    Serving Size: 1 (416 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 276.2
     
    Calories from Fat 22
    14%
    Total Fat 2.5 g
    3%
    Saturated Fat 0.5 g
    2%
    Cholesterol 43.8 mg
    14%
    Sodium 536.4 mg
    22%
    Total Carbohydrate 41.6 g
    13%
    Dietary Fiber 5.2 g
    21%
    Sugars 5.7 g
    23%
    Protein 24.0 g
    48%

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