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Mexican Stuffed Peppers Recipe

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This recipe for Mexican Stuffed Peppers is from Keller Family Cookbook; 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 medium bell peppers (use more than 1 color-red, green, yellow, and/or orange)
1/2 lb. lean ground beef
1/3 c. finely chopped red onion
1 can (16 oz) fat free refried beans
1 c. whole kernel corn, drained, thawed if frozen
3/4 c. Rosarita green tomatillo salsa (I used regular salsa)
1/2 c. cooked rice
2 T. chopped fresh parsley (I just sprinkled in some dried parsley)
1 tsp. garlic powder
1/4 tsp. chili powder
1/4 tsp. ground cumin
salt and pepper to taste
Directions:
Directions:
Cut bell peppers in half lengthwise, from top of stem to bottom; remove and discard seeds and membranes. Place pepper halves in a large pot of boiling water, boil for 3 minutes; invert peppers on paper towel to drain. In medium skillet, brown ground beef with onions. Add remaining ingredients; simmer until mixture is hot and bubbly. Place peppers in 13 x 9 x 2-inch baking dish; stuff peppers with beef and refried bean mixture. Cover dish with foil and bake at 350° for 35 to 40 minutes. Serve with additional tomatillo salsa or tomato salsa, if desired. Stuffed peppers serve 4.

Personal Notes:
Personal Notes:
I had these at my friend Emily's house one day for leftovers and they were so good I had to ask for the recipe.

 

 

 

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