Chipotle Beef-Stuffed Peppers

Beautiful bell pepper halves are stuffed with a mixture of rice, ground beef, corn and cheese, intensified with chipotle chiles and salsa.

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  • prep time 20 min
  • total time 1 hr 10 min
  • ingredients 10
  • servings 4
 

Ingredients

1
cup uncooked instant white rice
1
cup water
1
lb. lean (at least 80%) ground beef
1
(11-oz.) can Green Giant™ SteamCrisp® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
2
chipotle chiles in adobo sauce, chopped (2 tablespoons)
1
egg, beaten
6
oz. (1 1/2 cups) shredded Monterey Jack cheese
4
medium red and/or green bell peppers
1
cup Old El Paso™ Thick 'n Chunky salsa
1/4
cup chopped green onions

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Cook rice in water as directed on package.
  • 2 Meanwhile, in 12-inch nonstick skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. Add corn, chiles and egg; mix well.
  • 3 Stir in cooked rice and 1 cup of the cheese. Cut bell peppers in half lengthwise; remove seeds and membrane. Place cut side up in ungreased 13x9-inch (3-quart) glass baking dish. Spoon about 3/4 cup beef mixture into each pepper half, mounding as necessary. Top each with 2 tablespoons salsa. Cover tightly with foil.
  • 4 Bake at 375°F. for 35 to 40 minutes or until peppers are crisp-tender. Uncover; sprinkle with remaining 1/2 cup cheese and the onions. Bake uncovered an additional 5 to 10 minutes or until cheese is melted.
  • 1 Heat oven to 375°F. Cook rice in water as directed on package.
  • 2 Meanwhile, in 12-inch nonstick skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. Add corn, chiles and egg; mix well.
  • 3 Stir in cooked rice and 1 cup of the cheese. Cut bell peppers in half lengthwise; remove seeds and membrane. Place cut side up in ungreased 13x9-inch (3-quart) glass baking dish. Spoon about 3/4 cup beef mixture into each pepper half, mounding as necessary. Top each with 2 tablespoons salsa. Cover tightly with foil.
  • 4 Bake at 375°F. for 35 to 40 minutes or until peppers are crisp-tender. Uncover; sprinkle with remaining 1/2 cup cheese and the onions. Bake uncovered an additional 5 to 10 minutes or until cheese is melted.

EXPERT TIPS

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Expert Tips

Chipotle chiles are simply dried jalapeños. You can purchase them dried in small bags or canned in a rich, spicy adobo sauce. In this recipe, we call for the canned variety to make use of the added flavor of the adobo sauce.

Sweet bell peppers are an excellent source of vitamin C and contain fair amounts of vitamin A and other nutrients.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
595
(
Calories from Fat
250),
% Daily Value
Total Fat
28g
28%
(Saturated Fat
13g,
13%
),
Cholesterol
160mg
160%;
Sodium
950mg
950%;
Total Carbohydrate
50g
50%
(Dietary Fiber
5g
5%
  Sugars
9g
9%
),
Protein
41g
41%
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
100%;
Calcium
38%;
Iron
30%;
Exchanges:
2 1/2 Starch; 1 Vegetable; 1 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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