Photo: Pille R. Priske
Mexican Stuffed Peppers
9 ingredients
30 min + 1 hr
4 servings
openrecipes
"I'm not a big fan of traditional stuffed peppers, so I make mine Mexican-style! This dish was inspired by the Mexican seven-layer dip. I love to make them on Halloween and carve them to look like jack-o'-lanterns. Serve topped with sour cream and guacamole."
Estimated Nutrition (whole recipe, rough)
572
Calories
16g
Protein
25g
Fat
73g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Olive | 1 large (4g) | 4 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups water
- 1 (8 ounce) package yellow rice mix
- 2 tablespoons olive oil
- 4 large green bell peppers, tops and seeds removed
- 1 (16 ounce) can refried beans, or as needed
- 1 (11 ounce) can whole kernel corn, drained
- 1 (4 ounce) can sliced black olives, drained
- 1/4 (8 ounce) jar salsa
- 1 (8 ounce) package shredded Mexican blend cheese, divided
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes