Mexican Stuffed Peppers Recipe


Nutrition

Cal/Serving: 431
Daily Value: 22%
Servings: 2

High-Fiber, Low-Fat
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat3g5%
Saturated1g3%
Trans0g0%
Carbs85g28%
Fiber18g73%
Sugars11g0%
Protein22g44%
Sodium671mg28%
Calcium150mg15%
Magnesium186mg46%
Potassium1841mg53%
Iron7mg37%
Zinc4mg25%
Phosphorus393mg56%
Vitamin A2074IU41%
Vitamin C101mg169%
Thiamin (B1)1mg62%
Riboflavin (B2)0mg20%
Niacin (B3)4mg22%
Vitamin B61mg40%
Folic Acid (B9)404µg101%
Vitamin E3mg17%
Vitamin K22µg27%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Raw Beet & Cherry Tomato Salad with Manchego Cheese & Walnuts
An innovative salad recipe from the home and style expert, Svitlana Flom, who is also the Editor-In...
Candy Corn Pebbles Whoopie Pie
Candy Corn Pebbles™ are a new limited-edition version of Pebbles cereal. It's packed with...
Baja Breakfast Wraps
An easy breakfast burrito packed with chicken, eggs, salsa, and guacamole will satisfy even the...

Mexican Stuffed Peppers
Lindsay S. Nixon

A simple mixture of salsa, corn, and black beans seasoned with chili powder, onion flakes, and cumin makes up the tasty and flavorful filling in this stuffed peppers recipe. It's the perfect side dish for a Mexican-themed dinner or a light meal all on its own.

INGREDIENTS

  • 2 green bell peppers, seeded and diced
  • 3/4 cup frozen corn, thawed
  • 3/4 cup no-salt-added black beans, drained and rinsed
  • 1/4 cup cornmeal
  • 1 tablespoon chili powder
  • 1 teaspoon onion flakes
  • 1/2 teaspoon cumin
  • 3/4 cup salsa
  • 1/2 cup water

DIRECTIONS

Preheat the oven to 375 degrees.

Cut the peppers into boats and clean out the insides. In a pot, heat all of the other ingredients over medium-high heat, until thickened and bubbling, about 3 minutes. Place the peppers in a baking dish and spoon the mixture into the peppers. Cover with foil and bake until the peppers are tender, about 20 minutes.

Recipe Details

Click here to see more recipes from Happy Herbivore.

Servings: 2
Cuisine: Mexican
Special Designations: Vegetarian, Kid-friendly

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human