Mexican Stuffed Peppers

Mexican Stuffed Peppers
Staff Writer
Mexican Stuffed Peppers

Lindsay S. Nixon

Mexican Stuffed Peppers

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.

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.

Nutrition

Calories per serving:

271 kcal

Daily value:

14%

Servings:

2
  • Carbohydrate, by difference 59 g
  • Protein 7 g
  • Total lipid (fat) 4 g
  • Vitamin A, IU 3041 IU
  • Vitamin A, RAE 194 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 6 mg
  • Vitamin E (alpha-tocopherol) 3 mg
  • Vitamin K (phylloquinone) 10 µg
  • Ash 7 g
  • Aspartic acid 1 g
  • Calcium, Ca 178 mg
  • Carotene, alpha 157 µg
  • Carotene, beta 1252 µg
  • Cholesterol 1 mg
  • Choline, total 11 mg
  • Cryptoxanthin, beta 306 µg
  • Fatty acids, total monounsaturated 1 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 1 g
  • Fiber, total dietary 10 g
  • Folate, DFE 154 µg
  • Folate, food 45 µg
  • Folate, total 109 µg
  • Folic acid 64 µg
  • Glutamic acid 1 g
  • Iron, Fe 7 mg
  • Leucine 1 g
  • Lutein + zeaxanthin 131 µg
  • Lycopene 7 µg
  • Magnesium, Mg 78 mg
  • Manganese, Mn 1 mg
  • Niacin 5 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 338 mg
  • Phytosterols 7 mg
  • Potassium, K 529 mg
  • Proline 1 g
  • Retinol 65 µg
  • Selenium, Se 5 µg
  • Sodium, Na 1106 mg
  • Starch 6 g
  • Sugars, total 14 g
  • Water 235 g
  • Zinc, Zn 2 mg
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