Mexican Stuffed Peppers

  • Prep Time -
  • Cook Time -
  • Serves 4

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1. Ingredients

  1. 4 red bell peppers, cut in half lengthwise
  2. Ground coriander
  3. Lime juice
  4. 1 cup (250 mL) grated Medium Canadian Cheddar cheese Mexican Beef Stuffing: 1 small onion, finely chopped
  5. 1 tbsp (15 mL) olive oil
  6. 1 1/3 lb (650 g) lean ground beef
  7. 1/2 cup (125 mL) vegetable juice
  8. 1/2 cup (125 mL) water
  9. 2 tbsp (30 mL) tomato paste
  10. 1/2 tsp (2 mL) granulated sugar
  11. 2 tbsp (30 mL) chili powder
  12. 2 tsp (10 mL) ground cumin
  13. Salt and pepper
  14. Hot sauce

Nutrition Info

Per Serving

  • Proteins: 40 g
  • Carbohydrates: 20 g
  • Fat: 38 g
  • Calcium: 246 mg

2. Cooking Directions

  1. Preheat oven to 350 °F (180 °C).
  2. Gently remove stems from bell pepper halves. Stuff each half with Mexican Beef Stuffing. Garnish with coriander and drizzle with lime juice. Top with grated Medium Canadian Cheddar cheese. Place all eight stuffed pepper halves in lightly buttered baking pan and bake for 30 minutes. Remove from oven and serve two pepper halves per person. Serve with shredded lettuce and tomatoes and sour cream.
  3. Mexican Beef Stuffing:
  4. In skillet, sauté onion in oil for 1 minute. Add beef and brown for 5 to 6 minutes, frequently stirring. Drain out fat directly from skillet. Stir in remaining ingredients and season to taste with salt, pepper and hot sauce. Mix well and bring to boil.
  5. Reduce heat and simmer for 10 to 15 minutes or until liquid has almost completely evaporated, stirring frequently to avoid sticking. Remove from skillet and set aside. Use to stuff bell peppers, tacos, etc., or for tortillas and enchiladas.

Yield: 4 servings

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