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Recipes

South of the Border Stuffed Peppers

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INGREDIENTS

  • 1 cup brown rice
  • 1 tsp. chili powder
  • 4 large green or red bell peppers
  • 1 Tbsp. butter or margarine
  • 3 green onions, thinly sliced
  • 1/2 cup chopped celery
 

DIRECTIONS

  • 1

    Cook rice according to package directions, adding chili powder. Slice 1/4-inch from the top end of each pepper; remove seeds. Add peppers to 8 cups boiling water; reduce heat and simmer 5 minutes. Carefully remove peppers from water; place upside down on paper towels to drain.

  • 2

    Melt butter in large skillet over medium heat; cook onion and celery 5 minutes. Add rice, corn, 1 cup tomato sauce and 3 tablespoons salsa. Remove from heat; add 1 cup cheese. Fill peppers with rice mixture and place in 8x8-inch baking pan.

  • 3

    Combine remaining tomato sauce and salsa; pour around peppers; top with remaining cheese. Cover with aluminum foil and bake in preheated 350°F oven 30 minutes or until heated through.

South of the Border Stuffed Peppers

SUMMARY

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Yield: Serves: 4

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 438

Total Fat 22.3g

Saturated Fat 12.3g

Trans Fat 6.3g

Polyunsaturated Fat 1.3g

Cholesterol 61g

Sodium 1327g

Carbohydrates 43g

Protein 20g

Dietary Fiber 9g

Vitamin A 640g

Vitamin C 221g

Calcium 438g

Iron 3g