Chipotle Beef-Stuffed Peppers

  • Prep 20 min
  • Total 1 hr 10 min
  • Ingredients 10
  • Servings 4
Chipotle Beef-Stuffed Peppers

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 Old El Paso™ Thick 'n Chunky salsa
1/4
cup chopped green onions

Steps

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  • 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.

Notes









Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
595
Calories from Fat
250
% Daily Value
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
3
*Percent Daily Values are based on a 2,000 calorie diet.

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