Click to see a close-up

MEXICAN STUFFED PEPPERS
1 1/2 pounds ground beef
1 small onion, chopped (about 2 1/2 ounces)
1 clove garlic, minced
8 ounce can tomato sauce
2 tablespoons taco seasoning
Salt and pepper, to taste
8 ounces cheddar cheese, shredded and divided
3 large green bell peppers, halved lengthwise and seeded

Brown the ground beef, onion and garlic in a large skillet; drain the fat. Stir in the tomato sauce and taco seasoning. Simmer about 10 minutes.

Meanwhile, parboil the pepper halves in a little salted boiling water for 3 minutes; drain. Place the peppers in a baking dish. Stir half of the cheese into the hamburger mixture; fill the peppers with the meat. Top with the remaining cheese. Bake at 350 15-20 minutes until hot and bubbly and the peppers are tender.

Makes 3-6 servings

Per Half Pepper: 380 Calories; 26g Fat; 29g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
Per Whole Pepper: 760 Calories; 51g Fat; 58g Protein; 16g Carbohydrate; 4g Dietary Fiber; 12g Net Carbs

I didn't realize until I was going to make these that I already have a Taco Stuffed Peppers recipe on my site. However, this one is a little different and you can't have too many stuffed pepper or Mexican-style recipes. Click the photo to see a close-up.


Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.

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