Tex-Mex Stuffed Peppers
| Number of portions: 4 | Prep time: 40 minutes | Total time: 1 hour |
Ingredients
- ¾ cup brown rice, uncooked
- 1 tsp (5 mL) canola oil
- ¾ lb (341 g) raw extra lean ground beef
- 4 medium bell peppers
- 1 can (14 oz/398 mL) no sodium added diced tomatoes
- ½ cup frozen corn kernels, thawed
- 1 tbsp chili powder
- 1 tbsp ground cumin
- ¼ cup cilantro, chopped
Directions
- Preheat oven to 400°F (200°C).
- Cook rice according to package directions.
- Heat oil in a large skillet on medium heat.
- Add ground beef and cook until no longer pink; drain fat. Remove beef from skillet; set aside.
- Cut tops off peppers; remove and discard membranes and seeds inside the peppers.
- Spoon approximately ½ cup of diced tomatoes on the bottom of an 8 x 8-inch (1.4 L) baking dish and stand peppers in the dish. Cover the dish with foil and bake for 10 minutes to slightly soften peppers.
- Mix cooked ground beef, corn, brown rice, chili powder, cumin, and remaining diced tomatoes in a large bowl.
- Spoon filling into peppers.
- Bake 20 minutes uncovered or until peppers are tender. Garnish with chopped cilantro.
| Nutrient | Per portion |
| Calories | 399 kcal |
| Protein | 31 g |
| Carbohydrates | 41 g |
| Fat | 12 g |
| Fibre | 7 g |
| Sodium | 116 mg |