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    You are in: Home / Recipes / Mexican Inspired Sfuffed Peppers Recipe
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    Mexican Inspired Sfuffed Peppers

    Average Rating:

    2 Total Reviews

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    • on March 10, 2011

      Prep time was wayyyy longer than stated, maybe I should have cooled the peppers in the fridge. Overall it wasn't that great.

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    • on February 26, 2011

      These stuffed peppers are amazing! I wasn't able to get poblano peppers and had to substitute bell peppers. Since I was making this substitution I decided to use two green and three red peppers. The grocery store I went to also didn't have ground pork so I used ground beef for the whole mixture. Other than that I followed the recipe as it's written. My peppers must have been smaller than those used by the author of the recipe because I had some meat mixture left over which was also delicious when fried up. DD was home for dinner and using this recipe as the inspiration, I made a vegetarian version where a rice and refried bean mixture was used in place of the ground beef/pork. She loved the vegetarian version, too. Thanks for sharing. This recipe is a keeper. Made for PAC Spring 2011

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    Nutritional Facts for Mexican Inspired Sfuffed Peppers

    Serving Size: 1 (247 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 405.5
     
    Calories from Fat 241
    59%
    Total Fat 26.8 g
    41%
    Saturated Fat 11.7 g
    58%
    Cholesterol 128.4 mg
    42%
    Sodium 997.0 mg
    41%
    Total Carbohydrate 16.5 g
    5%
    Dietary Fiber 5.3 g
    21%
    Sugars 4.4 g
    17%
    Protein 26.6 g
    53%

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