Mexican Stuffed Bell Peppers Recipe

Name: Mexican Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cornbread, a 9x9 pan; 6 green bell peppers, medium large; 1 onion, chopped; 1 teaspoon olive oil; 16 ounces diced fire-roasted tomatoes, no-salt added; 10 ounces frozen corn, thawed and drained; 2 1/4 ounces sliced ripe olives; 1/3 cup raisins; 1 tablespoon chili powder; 1 teaspoon ground sage; 4 ounces fat-free cheddar cheese or 4 ounces fat-free monterey jack cheese

Servings: persons

cornbread, a 9x9 pan
6 green bell peppers, medium large
1 onion, chopped
1 teaspoon olive oil
16 ounces diced fire-roasted tomatoes, no-salt added
10 ounces frozen corn, thawed and drained
2 1/4 ounces sliced ripe olives
1/3 cup raisins
1 tablespoon chili powder
1 teaspoon ground sage
4 ounces fat-free cheddar cheese or 4 ounces fat-free monterey jack cheese

1
Pre-heat oven to 350u00b0F Set large pot of water to boil.
2
Slice tops off peppers. Discard stems and seeds. Finely chop the tops.
3
Blanch peppers in boiling water for 1 to 2 minutes per side. Then rinse in cold water and set to drain.
4
Place onion and oil in non stick dutch oven. Cook over medium high heat, stirring occasionally till onion is tender and browned. Add chopped pepper; stir for about 1 minute more.
5
Remove from heat.
6
Add tomatoes, corn, olives, raisins, chili powder and sage; stir.
7
Stir in corn bread (it will crumble) and 3/4 cup cheese.
8
Spoon filling into peppers.
9
Top with remaining 1/4 cup cheese.
10
Place peppers in baking dish; bake 20 to 30 minutes (I always go the full 30) until heated through.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: cornbread, a 9x9 pan, 6 green bell peppers, medium large, 1 onion, chopped, 1 teaspoon olive oil, and more.

Yes, Mexican Stuffed Bell Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Stuffed Bell Peppers

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