1 cup (4 oz) shredded reduced-fat Mexican blend cheese (optional)
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 rise in cold water;
set aside.
In a nonstick skillet, cook the beef, onion and
celery over medium heat until meat is no longer
pink; drain. Stir in the rice, 1 cup salsa, chilies,
chili powder, and salt. Spoon into peppers.
Place in a 13-in. x 9-in. x 2-in. baking dish
coated with nonstick cooking spray. Add 1/4 cup
water to dish. Cover and bake at 350 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.
Serving
Suggestions
One serving (1 pepper) = 326 calories, 10 g fat
Originally Submitted
7/20/2011
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