Mexicali Stuffed Peppers

Print Recipe
Mexicali Stuffed Peppers
  1. Cut tops off peppers; remove and discard seeds and membranes. Trim stems from tops, and discard stems. Chop pepper tops; set aside. Arrange pepper shells in an 11- x 7- x 1‘/2-inch baking dish. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 7 minutes, rotating dish a quarter-tum every 2 minutes. Set aside.
  2. Combine meat, onion, garlic, and chopped pepper in a large nonstick skillet; cook over medium heat until meat is browned, stirring until it crumbles. Drain, if necessary.
  3. Add rice and next 3 ingredients. Cook until thoroughly heated, stirring occasionally. Stir in cilantro. Spoon meat mixture evenly into pepper shells; place shells in an 8-inch square baking dish. Bake at 350° for 20 minutes; sprinkle evenly with cheese, and bake 5 additional minutes or until cheese melts.
Recipe Notes

*Note: Pepper shells may be pre-cooked in a steamer basket over boiling Water. Cover and steam 5 minutes; drain well.

Nutritional Information

Per Serving

Calories 363

Fat 9.1g (Sat 4.2g Mono 1.4g Poly 0.5g)

Cholesterol 51mg

Protein 26.7g

Carbohydrate 45.0g

Sodium 434mg

Be a Hero, Support a Hero

Looking for an impactful way to help? Fund a nurse’s return to work.

Leave a Reply

Your email address will not be published. Required fields are marked *

CCAHEC is monitoring COVID-19 closely. For up-to-date information please click here.More Information