1/1 Photo of Mexican Stuffed Bell Peppers
1 hr 5 mins
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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Units: US | Metric
- cornbread, a 9x9 pan
- 6 green bell peppers, medium large
- 1 onion, chopped
- 1 teaspoon olive oil
- 16 ounces diced fire-roasted tomatoes, no-salt added
- 10 ounces frozen corn, thawed and drained
- 2 1/4 ounces sliced ripe olives
- 1/3 cup raisins
- 1 tablespoon chili powder
- 1 teaspoon ground sage
- 4 ounces fat-free cheddar cheese or 4 ounces fat-free monterey jack cheese
- 1Pre-heat oven to 350°F Set large pot of water to boil.
- 2Slice tops off peppers. Discard stems and seeds. Finely chop the tops.
- 3Blanch peppers in boiling water for 1 to 2 minutes per side. Then rinse in cold water and set to drain.
- 4Place 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.
- 5Remove from heat.
- 6Add tomatoes, corn, olives, raisins, chili powder and sage; stir.
- 7Stir in corn bread (it will crumble) and 3/4 cup cheese.
- 8Spoon filling into peppers.
- 9Top with remaining 1/4 cup cheese.
- 10Place peppers in baking dish; bake 20 to 30 minutes (I always go the full 30) until heated through.
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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
- Total Fat 2.8 g
- Saturated Fat 0.5 g
- Cholesterol 2.0 mg
- Sodium 394.4 mg
- Total Carbohydrate 27.3 g
- Dietary Fiber 4.6 g
- Sugars 10.3 g
- Protein 7.4 g
The following items or measurements are not included:
diced fire-roasted tomatoes