Saturday, July 7, 2012

Southwest Stuffed Peppers

This recipe is very similar to our Mexican Stuffed Shells, but is low carb.

Olive oil
1 lb lean ground beef, goat, turkey or pork
1 large chopped onion
1 large grated carrot (optional)
1 Tb taco seasoning
3 bell peppers, halved and seeds removed (red, yellow or orange are best in this dish but green are fine too.)
1 can black beans
1 cup or can of corn
16 Pace Picante sauce
Shredded cheese, (your favorite kind)
Sour Cream

Preheat oven to 400 degrees.  Lightly coat the peppers with olive oil and roast in a 9 X 13 baking dish about 25 minutes till just cooked through.  Remove the peppers from the oven and allow to cool until you can handle them.  Brown meat in saute pan and drain.  Saute onion and grated carrot in oil till onions are translucent.  In a large bowl combine meat, onions & carrots, seasoning, beans, corn, and salsa.  Stuff mixture into the peppers.  Sprinkle with shredded cheese.  Bake in the 9 X 13 pan for another 15 - 20 minutes.  Serve with sour cream.

You can add rice to this stuffing if you like or any other vegetables.  

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