Cook Time: 1 hour
Ingredients:
- 4 medium bell peppers (Use more than one color - red, green, yellow, and/or orange)
- 1/2 pound lean ground beef
- 1/3 cup finely chopped red onions
- 1 can (16 ounces) fat free refried beans
- 1 cup whole kernel corn, drained, thawed if frozen
- 3/4 cup Rosarita green tomatillo salsa
- 1/2 cup cooked rice
- 2 tablespoons chopped fresh parsley
- 1 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- salt and pepper, to taste
Preparation:
Directions for stuffed peppers.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 toweling 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.
More Stuffed Peppers
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Stuffed Peppers with Tuna and Rice
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Stuffed Peppers Casserole
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Rice and Cheese Stuffed Peppers
Stuffed Peppers with Rice
Creole Stuffed Peppers
Stuffed Peppers with Ground Beef and Corn
Ness's Crockpot Stuffed Peppers
Slow Cooker Stuffed Peppers
Stuffed Pepper Recipes
Ground Beef Recipes
Crockpot Ground Beef Recipes
Skillet Ground Beef
Sloppy Joes
Hamburg Casseroles
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