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Mexican Stuffed Peppers Recipe
|Red peppers||6 Medium (Or Green)|
|Egg||1 , beaten|
|Canned tomato sauce||8 Ounce (1 Can)|
|Cooked rice||1 Cup (16 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Chili powder||1 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Lean ground beef||1 Pound|
|Shredded monterey jack cheese||3 Ounce (3/4 Cup)|
Serving size: Complete recipe
Calories 1898 Calories from Fat 613
% Daily Value*
Total Fat 69 g106.8%
Saturated Fat 31.1 g155.7%
Trans Fat 0 g
Cholesterol 546.5 mg
Sodium 3169.8 mg132.1%
Total Carbohydrates 190 g63.2%
Dietary Fiber 25.8 g103.1%
Sugars 95.5 g
Protein 134 g268.8%
Vitamin A 547.3% Vitamin C 1650.3%
Calcium 79% Iron 109.3%
*Based on a 2000 Calorie diet
Finely chop the tops, discarding membranes and seeds.
In bowl combine chopped peppers and egg; stir in tomato sauce, rice, raisins, chili powder, salt, cinnamon, and cloves.
Add ground beef; mix well.
Spoon mixture evenly into peppers.
Pour boiling water into wok to reach 1/2 inch below steamer rack.
Arrange peppers upright on steamer rack.
Cover wok and steam for 50 to 60 minutes or till meat is done and peppers are tender.
Top with cheese