Mexican Stuffed Bell Peppers Recipe

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Mexican Stuffed Bell Peppers
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Ingredients:

Directions:

  1. Pre-heat oven to 350°F Set large pot of water to boil.
  2. Slice tops off peppers. Discard stems and seeds. Finely chop the tops.
  3. Blanch peppers in boiling water for 1 to 2 minutes per side. Then rinse in cold water and set to drain.
  4. Place onion and oil in non stick dutch oven. Cook over medium high heat, stirring occasionally till onion is tender and browned. Add chopped pepper; stir for about 1 minute more.
  5. Remove from heat.
  6. Add tomatoes, corn, olives, raisins, chili powder and sage; stir.
  7. Stir in corn bread (it will crumble) and 3/4 cup cheese.
  8. Spoon filling into peppers.
  9. Top with remaining 1/4 cup cheese.
  10. Place peppers in baking dish; bake 20 to 30 minutes (I always go the full 30) until heated through.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 167.42 Kcal (701 kJ)
Calories from fat 25.86 Kcal
% Daily Value*
Total Fat 2.87g 4%
Cholesterol 2.08mg 1%
Sodium 453.13mg 19%
Potassium 433.48mg 9%
Total Carbs 30.39g 10%
Sugars 11.7g 47%
Dietary Fiber 4.73g 19%
Protein 6.51g 13%
Vitamin C 123.9mg 206%
Vitamin A 3mg 99%
Iron 51.6mg 287%
Calcium 170.9mg 17%
Amount Per 100 g
Calories 50.73 Kcal (212 kJ)
Calories from fat 7.84 Kcal
% Daily Value*
Total Fat 0.87g 4%
Cholesterol 0.63mg 1%
Sodium 137.32mg 19%
Potassium 131.36mg 9%
Total Carbs 9.21g 10%
Sugars 3.54g 47%
Dietary Fiber 1.43g 19%
Protein 1.97g 13%
Vitamin C 37.5mg 206%
Vitamin A 0.9mg 99%
Iron 15.6mg 287%
Calcium 51.8mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.8
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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