{"id":3722,"date":"2023-03-22T20:53:03","date_gmt":"2023-03-22T20:53:03","guid":{"rendered":"https:\/\/ekdesigns.us\/arizona\/?p=3722"},"modified":"2023-03-22T20:53:03","modified_gmt":"2023-03-22T20:53:03","slug":"recipe-corner-mexican-stuffed-peppers","status":"publish","type":"post","link":"https:\/\/www.amissionofmercy.org\/arizona\/recipe-corner-mexican-stuffed-peppers\/","title":{"rendered":"Recipe Corner: Mexican Stuffed Peppers"},"content":{"rendered":"
\n
\n

\"\"Cecilia Chapman, RDN, CDCES, often shares healthy recipes with MOM patients. Check out this one for Mexican Stuffed Peppers and give it a try!<\/p>\n<\/div>\n

MEXICAN STUFFED PEPPERS<\/strong><\/div>\n
<\/div>\n
Ingredients:<\/em><\/div>\n
2 green, red, or yellow bell peppers cut in half and seeded<\/div>\n
1 tablespoon olive oil<\/div>\n
1\/2-pound lean ground beef or turkey<\/div>\n
1 small onion finely chopped<\/div>\n
2 tablespoons taco seasoning<\/div>\n
1 cup diced tomatoes<\/div>\n
1 cup black beans rinsed and drained<\/div>\n
\u00bd cup cooked rice white or brown, your choice<\/div>\n
1 1\/2 cups Mexican cheese shredded<\/div>\n
2 tablespoons fresh squeezed lime juice<\/div>\n
10 ounce can enchilada sauce medium spice used<\/div>\n
2 tablespoons cilantro<\/div>\n<\/div>\n
\n
<\/div>\n
Directions:<\/em><\/div>\n
Slice the peppers lengthwise then pull the seeds and stems from inside.<\/div>\n
Drizzle the olive oil into a large skillet and once it\u2019s hot, add the ground beef or turkey and onions then season with salt and pepper. Drain excess grease from the cooked beef then sprinkle with taco seasoning and fold in the tomatoes, drained and rinsed black beans, (cooked) rice, 1\/2 cup of the cheese, lime juice and 3 tablespoons of enchilada sauce then cook for 2 minutes over medium heat.<\/div>\n
Pour the remaining enchilada sauce into the bottom of a casserole dish. Add filling to each pepper halfway up, top with 1\/2 cup of the cheese then fill to the top with beef mixture and carefully place the peppers in the casserole dish.<\/div>\n
Cover with aluminum foil and bake at 375 degrees for 30 minutes.<\/div>\n
After 30 minutes, remove the foil, top with the rest of cheese, return to the oven uncovered and bake 10-12 minutes or until the cheese is melted and the peppers are tender. Garnish with cilantro. Serve hot topping with extra enchilada sauce and optional toppings (sour cream, sliced jalapeno, avocado or guacamole).<\/div>\n
<\/div>\n<\/div>\n
\n
\n<\/div>\n
<\/div>\n
\"\"En espanol:<\/strong><\/div>\n
PIMIENTOS RELLENOS MEXICANOS<\/span><\/strong><\/div>\n
\u00a0Ingredients:<\/em><\/div>\n
\n
    \n
  • 2 pimientos morrones verdes, rojos o amarillos cortados por la mitad y sin semillas<\/span><\/li>\n
  • 1 cucharada de aceite de oliva<\/span><\/li>\n
  • \u00bd libra de carne molida magra o pavo<\/span><\/li>\n
  • 1 cebolla pequena finamente picada<\/span><\/li>\n
  • 2 cucharadas de condimento para tacos<\/span><\/li>\n
  • 1 taza de tomates cortados en cubitos<\/span><\/li>\n
  • 1 taza de frijoles negros enjuagados y escurridos<\/span><\/li>\n
  • \u00bd taza de arroz cocido blanco o integral, a tu eleccion<\/span><\/li>\n
  • 1 \u00bd tazas de queso mexicano rallado<\/span><\/li>\n
  • 2 cucharadas de jugo de lim6n recien exprimido<\/span><\/li>\n
  • Lata de 10 onzas de salsa de enchilada con especias medianas usadas<\/span><\/li>\n
  • 2 cucharadas de cilantro<\/span><\/li>\n<\/ul>\n

    lnstrucciones:<\/span><\/em><\/p>\n

      \n
    • Corta los pimientos a lo largo y luego saca las semillas y los tallos desde adentro.<\/span><\/li>\n
    • Rocie el aceite de oliva en una sarten grande y una vez que este caliente, agregue la carne molida o el pavo y las cebollas, luego sazone con sal y pimienta. Escurra el exceso de grasa de la carne cocida, luego espolvoree con condimento para tacos y agregue los tomates, los frijoles negros escurridos y enjuagados, el arroz (cocido), \u00bd taza de queso, jugo de lim\u00f3n y 3 cucharadas de salsa de enchilada y luego cocine por 2 minutes. a fuego media.<\/span><\/li>\n
    • Vierta la salsa de enchilada restante en el fondo de una cazuela. Agregue el relleno a cada pimiento hasta la mitad, cubra con 1\/2 taza de queso, luego Ilene hasta la parte superior con la mezcla de carne y coloque con cuidado los pimientos en la cacerola.<\/span><\/li>\n
    • Cubrir con papel de aluminio y hornear a 375 \u00b0 30 minutes.<\/span><\/li>\n
    • Pasados los 30 minutes, retira el papel aluminio, cubre con el resto del queso, vuelve al horno sin tapar y hornea de 10 a 12 minutos o hasta que el queso se derrita y los pimientos est\u00e9n tiernos. Adorna con cilantro. Sirva aderezo caliente con salsa de enchilada extra y aderezos opcionales (crema agria, jalapeno en rodajas, aguacate o guacamole).<\/span><\/li>\n<\/ul>\n

      Nutricion: Servicio: 1 pimienta I Calorias: 360 kcal | Carbohidratos: 25, 7g | Proteina: 27,2 g | Grasa: 17g | Grasa Saturada: Og | Grasa Poli-<\/span>insaturada: Og | Monoinsaturados Grasa: Og | Grasas Trans: Og | Colesterol: 76\u00a0<\/span>mg | Sodio: 436 mg | Potasio: 576 mg | Fibra: 3.8 g | Azucar: 5.8 g | Vitamina A: 0 iu | Vitamina C: 0 mg | Calcium: 220 mg | Hierro: 12 mg<\/span><\/em><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      Cecilia Chapman, RDN, CDCES, often shares healthy recipes with MOM patients. Check out this one for Mexican Stuffed Peppers and give it a try! MEXICAN STUFFED PEPPERS Ingredients: 2 green, red, or yellow bell peppers cut in half and seeded […]<\/p>\n","protected":false},"author":1,"featured_media":3716,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_EventAllDay":false,"_EventTimezone":"","_EventStartDate":"","_EventEndDate":"","_EventStartDateUTC":"","_EventEndDateUTC":"","_EventShowMap":false,"_EventShowMapLink":false,"_EventURL":"","_EventCost":"","_EventCostDescription":"","_EventCurrencySymbol":"","_EventCurrencyCode":"","_EventCurrencyPosition":"","_EventDateTimeSeparator":"","_EventTimeRangeSeparator":"","_EventOrganizerID":[],"_EventVenueID":[],"_OrganizerEmail":"","_OrganizerPhone":"","_OrganizerWebsite":"","_VenueAddress":"","_VenueCity":"","_VenueCountry":"","_VenueProvince":"","_VenueState":"","_VenueZip":"","_VenuePhone":"","_VenueURL":"","_VenueStateProvince":"","_VenueLat":"","_VenueLng":"","_VenueShowMap":false,"_VenueShowMapLink":false,"footnotes":""},"categories":[25],"tags":[],"class_list":["post-3722","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"yoast_head":"\nRecipe Corner: Mexican Stuffed Peppers - Mission of Mercy - Arizona Location<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.amissionofmercy.org\/arizona\/recipe-corner-mexican-stuffed-peppers\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipe Corner: Mexican Stuffed Peppers - Mission of Mercy - Arizona Location\" \/>\n<meta property=\"og:description\" content=\"Cecilia Chapman, RDN, CDCES, often shares healthy recipes with MOM patients. 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