Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Southwest Stuffed Peppers (Light) Recipe
    Lost? Site Map

    Southwest Stuffed Peppers (Light)

    Total Time:

    Prep Time:

    Cook Time:

    52 mins

    15 mins

    37 mins

    Redsie's Note:

    From Rose Reisman

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 375°f. Line a baking sheet with foil and lightly coat with cooking spray.
    2. 2
      In small saucepan, bring the stock and rice to a boil. Reduce the heat to low, then cover and simmer for 25 minutes or until the rice is tender. Drain any excess stock.
    3. 3
      Lightly coat a large saucepan with cooking spray, add the oil and set over medium-high heat. Add the onion and sauté for 3 minutes. Add the corn and sauté another 5 minutes or until the corn starts to brown. Add the ground beef and sauté until no longer pink, about 3 minutes.
    4. 4
      Add the cooked rice, beans, chili powder, basil, cumin, salt, pepper and salsa and cook for 1 minute. Remove from the heat and add ½ cup of the cheese, along with the sour cream and cilantro or parsley.
    5. 5
      Carefully remove and discard the top from each of the peppers. Remove the ribs and seeds and discard. Place the peppers on the baking sheet and fill them with the beef stuffing. Bake for 25 minutes.
    6. 6
      Sprinkle with the remaining cheese and bake for another 2 minutes or just until the cheese melts.

    Ratings & Reviews:

    • on March 30, 2010

      55

      This is really good. I love the stuffing. I have leftover stuffing and I'm going to use the rest to make burritos tomorrow.

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

    Advertisement

    Nutritional Facts for Southwest Stuffed Peppers (Light)

    Serving Size: 1 (597 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 502.7
     
    Calories from Fat 175
    34%
    Total Fat 19.4 g
    29%
    Saturated Fat 9.0 g
    45%
    Cholesterol 66.9 mg
    22%
    Sodium 1115.0 mg
    46%
    Total Carbohydrate 56.2 g
    18%
    Dietary Fiber 11.5 g
    46%
    Sugars 8.0 g
    32%
    Protein 28.8 g
    57%

    The following items or measurements are not included:

    salt and pepper

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites