Beautiful bell pepper halves are stuffed with a mixture of rice, ground beef, corn and cheese, intensified with chipotle chiles and salsa.
Chipotle Beef-Stuffed Peppers
- Prep Time 20 min
- Total 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 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 thick & chunky salsa
- 1/4 cup chopped green onions
Instructions
-
Step1Heat oven to 375°F. Cook rice in water as directed on package.
-
Step2Meanwhile, 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.
-
Step3Stir 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.
-
Step4Bake 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.
Nutrition
595
Calories
28g
Total Fat
41g
Protein
50g
Total Carbohydrate
9g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 595
- Calories from Fat
- 250
- Total Fat
- 28g
- 43%
- Saturated Fat
- 13g
- 65%
- Cholesterol
- 160mg
- 53%
- Sodium
- 950mg
- 40%
- Total Carbohydrate
- 50g
- 17%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 9g
- Protein
- 41g
% Daily Value*:
- Vitamin A
- 100%
- 100%
- Vitamin C
- 100%
- 100%
- Calcium
- 38%
- 38%
- Iron
- 30%
- 30%
Exchanges:
2 1/2 Starch; 1 Vegetable; 1 Fat;Carbohydrate Choice
3Tips from the
Pillsbury Kitchens
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