Beef / Pork

Over-Stuffed Peppers is for Dinner.

Over-Stuffed Peppers takes 30 minutes to prepare.

Over-Stuffed Peppers takes 20 minutes to cook.

Over-Stuffed Peppers makes 12 servings.

The ingredients for Over-Stuffed Peppers are:

1 pound ground lean beef - cooked, crumbled and drained
6 cups cooked brown rice
1 can chickpeas - rinsed & drained
1 can Rotel diced tomatoes w/ green chiles & lime
3 cups salsa
1 cup frozen corn kernels
1/2 cup frozen broccoli florets
1/2 cup frozen cauliflower
2 tbsp fresh chopped cilantro
4 tsp taco seasoning
6 large red bell peppers
6 large yellow bell peppers

Here is how you make Over-Stuffed Peppers:

Cut caps from peppers, reserve pepper ring, but remove stem and inside ribs. Drop into boiling water and cook for 6 minutes. Drain and place into baking dish.Place reserved pepper rings, cilantro, broccoli and cauliflower in food proccessor and chop fine. Combine with all other ingredients and mix well.Stuff each pepper with 1/2 cup of beef & veggie mix. Cover with foil and bake for 20 minutes.Top with shredded cheese (optional and not included in calorie count). May also substitue taco seasoning for the homemade mix on Sparkrecipes to reduce sodium. May freeze before baking. Frozen peppers can be placed into a crock pot for 4 hours or baked at 350 for 40 minutes.Serving Size: Makes 12 peppers with 1/2 cup of filling in eachNumber of Servings: 12Recipe submitted by SparkPeople user SAVEMESANDRA.

The nutritional information for Over-Stuffed Peppers is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 356.5

• Total Fat: 9.9 g
• Cholesterol: 28.4 mg
• Sodium: 746.4 mg
• Total Carbs: 54.6 g
• Dietary Fiber: 8.7 g
• Protein: 15.2 g

Over-Stuffed Peppers is Mexican cuisine.