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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Stove Top Stuffed Peppers

Source: dLife

Mexican inspired peppers stuffed with spicy beans and corn, and topped with Cheddar cheese.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	298.5

Total Carbs	30.5 g

Dietary Fiber	5.8 g

Sugars	6.2 g

Total Fat	8.4 g

Saturated Fat	3.8 g

Unsaturated Fat	0.6 g

Potassium	299.0 mg

Protein	28.1 g

Sodium	604.4 mg

Dietary Exchanges 8.4 Fat, 0.7 Vegetables, 1.8 Meat, 0.1 Other Carbs, 1.3 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Cook beef in a large pot over medium high heat until no longer pink, about 3 minutes, stir to crumble beef.
Place beef in a strainer and rinse under hot water to remove extra grease and fat; drain well.
Wipe pan clean with a paper towel, return to stove and add beef back in.
Stir in the beans, corn, picante sauce, water, sugar, and cumin. Place bell pepper halves, cut side down on top of meat mixture and raise heat to high, bring to a boil. Lower heat, cover, and simmer until peppers are tender, about 15 minutes.
Remove peppers and place on a serving dish cut side up. Add the cornmeal and salt (if using) into the pot and cook until thickened, about 2 minutes. Spoon 1 cup of mixture over each pepper and sprinkle 2 tablespoons shredded cheese over each.