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Tex-Mex–Style Stuffed Peppers
Recipes
Tex-Mex–Style Stuffed Peppers
6 servings
1 hour total (Active 10 minutes)

Ingredients

  • 1 package tri-color bell peppers
  • 1 (16 oz) jar chunky salsa, divided
  • 1 (8.8 oz) pouch cooked white rice
  • 1 (15 oz) can chili with beans
  • 2 cups Mexican-style shredded cheese blend, divided
  • Nonstick aluminum foil
  • ½ bunch fresh cilantro
  • 1 Hass avocado (optional)

Steps

    1. Preheat oven to 400°F. Halve peppers; remove and discard seeds and membranes. Pour salsa evenly into 13- x 9-inch baking dish; arrange peppers cut-side up on top of salsa. Combine in medium bowl: rice, chili, and 1 cup cheese; spoon mixture evenly into peppers.
    2. Cover dish with foil; bake 45 minutes. Remove foil and top evenly with remaining 1 cup cheese; bake 8–10 more minutes until peppers are tender and filling is 165°F.
    3. Chop cilantro (½ cup). Halve avocado, scoop out flesh, and chop, if using. Top stuffed peppers with cilantro and avocado; serve.

Amount per ⅙ recipe serving: Calories 330, Total Fat 14g, Sat Fat 7g, Trans Fat 0g, Chol 40mg, Sodium 930mg, Total Carb 36g, Fiber 6g, Total Sugar 6g, (Incl. 1g Added Sugars), Protein 17g, Vitamin D 0%, Calc 20%, Iron 6%, Potassium 4%