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

    Mexican Stuffed Bell Peppers. Photo by Annacia

    1/1 Photo of Mexican Stuffed Bell Peppers

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Debbwl's Note:

    These mild flavored peppers have a filling that is sweet and somewhat reminiscent of the sweet tamales we get during the holidays. Cook and prep time do Not include time need to make the corn bread as I quite often make it either the night before. If in a time crunch you could always buy a pre-made 9x9 corn bread.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pre-heat oven to 350°F Set large pot of water to boil.
    2. 2
      Slice tops off peppers. Discard stems and seeds. Finely chop the tops.
    3. 3
      Blanch peppers in boiling water for 1 to 2 minutes per side. Then rinse in cold water and set to drain.
    4. 4
      Place onion and oil in non stick dutch oven. Cook over medium high heat, stirring occasionally till onion is tender and browned. Add chopped pepper; stir for about 1 minute more.
    5. 5
      Remove from heat.
    6. 6
      Add tomatoes, corn, olives, raisins, chili powder and sage; stir.
    7. 7
      Stir in corn bread (it will crumble) and 3/4 cup cheese.
    8. 8
      Spoon filling into peppers.
    9. 9
      Top with remaining 1/4 cup cheese.
    10. 10
      Place peppers in baking dish; bake 20 to 30 minutes (I always go the full 30) until heated through.

    Ratings & Reviews:

    • on May 09, 2011

      45

      What a nice change for stuffed peppers. The flavor is mild but good. Not sure that I cared for the raisins in this though so I would probably omit it next time. I used 2Bleu's recipe for Jiffy Mix Cornbread Made Even Better #454971. This made a tasty meal served with some Mexican rice on the side. Thank you for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 18, 2010

      45

      Love the idea of using a Mexican style bread stuffing for peppers. I made a healthy cornbread with wholewheat flour and no added fat. The recipe is as promised, mildly flavored, and I found that I needed to add some Mexican seasoning to boost it a bit but I only used 1 tsp of it. The filling would be marvelous as stuffing for a Santa Fe seasoned chicken. Made the cornbread earlier in the day so assembling dinner really didn't take long at all. The last time I bought peppers I got multicolored ones so thats what I used and they ended up looking rather Christmasy! Thanks for this one Deb :D

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mexican Stuffed Bell Peppers

    Serving Size: 1 (224 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 147.6
     
    Calories from Fat 25
    17%
    Total Fat 2.8 g
    4%
    Saturated Fat 0.5 g
    2%
    Cholesterol 2.0 mg
    0%
    Sodium 394.4 mg
    16%
    Total Carbohydrate 27.3 g
    9%
    Dietary Fiber 4.6 g
    18%
    Sugars 10.3 g
    41%
    Protein 7.4 g
    14%

    The following items or measurements are not included:

    diced fire-roasted tomatoes

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