Santa Fe Stuffed Peppers
40 Min(s)
15 Min(s) Prep
25 Min(s) Cook
A blend of cheddar and Monterey Jack cheeses is melted on top of cornbread stuffing-filled bell peppers to make these Santa Fe-style eats.
What You Need
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8 servings
Original recipe yields 8 servings
1-1/2 lb. lean ground beef
2 eggs, beaten
4 large green peppers, cut lengthwise in half, seeded
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Let's Make It
1
Heat oven to 425°F.
2
Brown meat in skillet. Meanwhile, prepare stuffing as directed on package. Combine meat, stuffing, eggs and 3/4 cup salsa.
3
Prick each pepper in several places with fork; place on baking sheet. Fill with meat mixture; top with remaining salsa. Cover.
4
Bake 25 min. Top with cheese; bake, uncovered, 5 min. or until melted.
Kitchen Tips
Tip 1
Size Wise
Enjoy your favorite foods on occasion, but keep portion size in mind. A serving of this Santa Fe-style entrée is 1 stuffed pepper half.
Tip 2
Special Extra
Top each serving with a small dollop of BREAKSTONE'S Reduced Fat or light sour cream, and spoonful of additional TACO BELL® Thick & Chunky Salsa.
Nutrition
Calories
360
Calories From Fat
0
% Daily Value*
Total Fat 18g
23%
Saturated Fat 7g
35%
Trans Fat 2g
Cholesterol 110mg
37%
Sodium 840mg
37%
Total Carbohydrates 25g
9%
Dietary Fiber 3g
11%
Sugars 5g
10%
Protein 25g
50%
Vitamin A
20%
Vitamin C
40%
Calcium
10%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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