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Stove Top Stuffed Peppers
Source: dLife

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

Rating:
Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

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
, 1 Vegetables , 2 Meat , 1/2 Other Carbs , 1 1/2 Starch
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
  1. Cook beef in a large pot over medium high heat until no longer pink, about 3 minutes, stir to crumble beef.
  2. Place beef in a strainer and rinse under hot water to remove extra grease and fat; drain well.
  3. Wipe pan clean with a paper towel, return to stove and add beef back in.
  4. 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.
  5. 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.

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