Mexican Stuffed Peppers
Ingredients
- 6 medium green or red peppers
- 1 pound ground beef
- 1/3 cup onion chopped
- 1/3 cup celery chopped
- 3 cups rice cooked
- 1 1/4 cup salsa
- 1 tablespoon green chilies chopped
- 2 teaspoon chili powder
- 1/4 teaspoon salt
- 1 cup reduced-fat mexican blend cheese
Instructions
- Cut tops off peppers and discard; remove seeds. In a dutch oven or large kettle, cook peppers in boiling water for 3 - 5 minutes. Drain and rinse in cold water; set aside. In a non-stick skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in rice, 1 cup salsa, chilies, chili powder and salt. Spoon into peppers.
- Place in a 13 X 9 baking dish coated with nonstick cooking spray. Add 1/4 cup water to dish. Cover and bake at 350 degrees for 45 - 50 minutes or until heated through. Uncover; sprinkle with cheese and top with remaining salsa. Bake 2 - 3 minutes longer or until cheese is melted.
- 1 pepper = 334 calories, 9 g fat, 41 g carbohydrate, 3 g fiber, 23 g protein.
