Stuffed Peppers
 |
Chili-spiced beef fills tasty bell pepper halves. Melted cheese topping adds extra goodness!
|
|
Large peppers (your favourite), halved lengthwise, seeds and ribs removed
|
3
|
3
|
|
Boiling water, to cover
|
|
|
|
Ice water
|
|
|
|
|
|
|
|
Lean ground beef
|
1 lb.
|
454 g
|
|
|
|
|
|
Medium salsa
|
1 cup
|
250 mL
|
|
Chili powder
|
1 1/2 tsp.
|
7 mL
|
|
|
|
|
|
Grated light medium Cheddar cheese
|
1/2 cup
|
125 mL
|
|
Grated Monterey Jack cheese
|
1/2 cup
|
125 mL
|
Cook pepper halves in boiling water in medium saucepan for about 3 minutes until brightly coloured. Drain. Immediately plunge into ice water in medium bowl. Let stand for about 10 minutes until cold. Drain. Arrange pepper halves, skin-side down, in single layer in ungreased 3 quart (3 L) shallow baking dish.
|
Scramble-fry ground beef in large non-stick frying pan on medium-high for 5 to 10 minutes until no longer pink. Remove from heat. Drain.
|
Add salsa and chili powder. Stir well. Divide and spoon beef mixture into each pepper half. Pack lightly.
|
Combine both cheeses in small bowl. Divide and sprinkle over top of beef mixture. Cook, uncovered, in 350°F (175°C) oven for 20 to 25 minutes until heated through and cheese is melted. Makes 6 stuffed peppers. Serves 6.
|
1 serving:
222 Calories; 11.9 g Total Fat (4.3 g Mono, 0.5 g Poly, 5.8 g Sat); 53 mg Cholesterol; 9 g Carbohydrate; 2 g Fibre; 20 g Protein; 282 mg Sodium
|
Reprinted from Low-Carb Recipes © Company's Coming Publishing Limited
www.companyscoming.com
|
|
Newsletter
Enter your email here to subscribe:
