Santa Fe-Style Stuffed Peppers

Santa Fe-Style Stuffed Peppers

13

"A Southwestern spin on this classic entree combines ground beef with corn, salsa and Minute® Brown Rice, stuffed into bell peppers and topped with Colby & Monterey Jack cheeses."

Ingredients

{{adjustedServings}} servings 567 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 567 kcal
  • 28%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 32.9 g
  • 66%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 922 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

  1. Prepare rice according to package directions.
  2. Preheat oven to 425 degrees F.
  3. Spray large nonstick skillet with nonstick cooking spray. Add meat and brown over medium heat; drain off excess fat. Stir in corn, salsa and rice.
  4. Pierce peppers with a fork or sharp knife; place in a baking dish. Fill peppers with meat mixture. Cover with foil. Bake 20 minutes. Uncover; sprinkle with cheese before serving.
Tips & Tricks

Footnotes

  • To make dish lighter, substitute ground turkey for the ground beef.
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Reviews

13
  1. 15 Ratings

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This is the first time I ever made or ate stuffed peppers. The only change I made was to add some sauteed onions and garlic. Other than that, I followed the directions exactly. The recipe mad...

I'm not a vegetarian, but from side-by-side taste testing, I think it tastes better if you substitute black beans in place of the ground beef.

Excellent with a few additions to kick up the flavor a bit. I used ground turkey, added a little enchilada sauce I needed to use up, and seasoned with fresh garlic, chili powder, cumin, and oreg...