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Mexican Stuffed Bell Peppers

yield: 4 total time: 80 minutes
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Ingredients

  • 8 bell peppers
  • 1 1/2 cups cooked rice ; any variety or flavor
  • 1 pound taco meat or seasoned ground beef
  • 1 1/2 cups salsa
  • 8 ounces tomato sauce ; divided
  • 15 ounces black beans ; rinsed/drained
  • 1 cup corn ; frozen or canned
  • 1 1/4 cups cheese ; grated, cheddar, Monterey Jack, pepper jack
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 clove garlic ; minced/grated
  • 1/8 teaspoon salt and pepper; to taste
  • 1/2 cup water
  • 1/8 teaspoon cumin
  • 1/8 teaspoon chili powder
  • 1/4 teaspoon granulated garlic
  • 1/8 salt and pepper; to taste
  • 1 pinch oregano ; preferably Mexican
  • 4 ounces tomato sauce divided, from above.

Nutrition

  • Calories : 590 calories
  • Carbohydrate : 60 grams
  • Cholesterol : 120 milligrams
  • Fat : 24 grams
  • Fiber : 18 grams
  • Protein : 42 grams
  • SaturatedFat : 11 grams
  • Sodium : 2390 milligrams
  • Sugar : 17 grams
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