Foolproof Living · by Aysegul Sanford★ 4.9 (23)
Mexican Stuffed Peppers Recipe
NUTRITION · PER SERVING80M COOK
CAL 17%·PRO 40%
CARBS 30G36% OF CAL
7G FIBER7G SUGAR16G OTHER
FAT 16G43% OF CAL
6G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mexican stuffed peppers are filled with spiced ground beef, black beans, corn, and rice, then baked until tender. Hearty and meal-prep friendly, they're a satisfying weeknight dinner.
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Nutrition & ingredients
Ingredients
serves 8- 8-10 medium size bell peppers (choose between red, yellow and orange)
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon vegetable oil (I used olive oil)
- 1 medium-sized onion (chopped)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1 pound ground beef (I used 85% lean)
- 3 cloves of garlic (minced)
- 1 15 oz diced tomatoes, juices drained
- 1 15 oz can black beans
- 1 cup fresh corn
- 1 cup cooked white rice (or quinoa)
- ½ cup fresh cilantro or parsley (chopped)
- 1 cup water
- 1 cup shredded cheddar
At a glance
PER SERVING · TIME 80M
CAL 17%·PRO 40%
CARBS 30G36% OF CAL
7G FIBER7G SUGAR16G OTHER
FAT 16G43% OF CAL
6G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 1057mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 768mg
- Calcium
- 157mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1057MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.