“Mexican-Style Stuffed Peppers”

When I was a kid my Mom made stuffed bell peppers quite often. Stuffed peppers were something Dad liked very much but hers were always a ground beef and rice mixture. However, I always left the green bell pepper and ate the beef filling. So, how about stuffed bell peppers which are low carb because they have no rice. Try my Mexican-Style Stuffed Peppers. Absolutely delicious…Mexican-Style Stuffed Peppers are made with red, yellow or red bell peppers stuffed with cumin seasoned ground beef mixture of corn, tomatoes and chiles topped with cheddar cheese. Use green peppers if you so desire but I think the colored peppers work best because they are sweeter. For variation, use mini sweet peppers and stuff with meat filling as an appetizer. Don’t forget this recipe is low carb and full of flavor.

Mexican-Style Stuffed Peppers

Mexican–Style Stuffed Peppers

1 pound 95% lean ground beef

1/2 cup finely chopped onion

1 can (4 oz.) chopped green chiles

1/2 cup frozen corn

1/4 cup cornmeal

8 oz. tomato sauce, divided

1 – 10 oz. can Rotel Mexican Style Lime and Cilantro Tomatoes

3/4 t. ground cumin

1/2 t. salt

1/2 t. black pepper

3 large red, yellow or orange bell peppers, cut in half lengthwise, seeded and stemmed

2 oz. (1/2 cup) shredded reduced-fat sharp Cheddar cheese

Preheat oven to 375 degrees. Brown beef in medium nonstick skillet over medium-high heat, about 6 to 8 minutes, stirring to break up meat. Drain fat. Add onion, chiles, corn, cornmeal, 1/2 cup tomato sauce, 1/2 can of tomatoes, cumin and salt. Mix well.

Arrange pepper halves, cut side up on an 11×7 baking pan. Spoon beef mixture into each. Spoon remaining 1/2 cup tomato sauce and 1/2 can of tomatoes over each pepper half. Bake about 45 minutes or until peppers are tender. Cover with foil if peppers are not tender when fork is inserted.

Sprinkle each pepper with cheddar cheese. Place back in oven to melt cheese if desired.

Makes 6 servings.

Note:  Carbs, 19g.