This recipe was created as a result of brown rice and taco meat from earlier this week as well as my purchase of those beautiful tri-color mini-peppers. It was easy and absolutely delicious.
Mini-Stuffed Peppers – serves 4 Weight Watcher Smart Points 6
- 1 c taco meat (see my recipe below)
- 1 c brown rice
- 1 T chopped parsley
- 1 can Rotel Tomatoes with green chilies – drained, reserve liquid
- 1/2 c finely shredded cheese
- 16-20 mini-peppers, stemmed, seeded, cut in half
Pre-heat oven to 350 degrees. In a large bowl, mix the meat, rice, parsley and tomatoes together.
Load each half pepper with about a tablespoon of filling and place into a large casserole dish. It’s fine if the filling spills over the sides a bit. If there is extra filling after you’ve wedged all the peppers in the casserole simply spoon it over the top. Pour the reserved liquid over the peppers. Top with cheese.
Bake for 30-40 minutes. Remove from oven and serve.
- 1 lb ground beef
- minced jalapeno
- minced garlic
- 1/2 medium sweet onion, chopped
- chili powder
- red pepper flakes
- salt & pepper
Brown the ground beef with the items above – to your taste. Drain and blot any excess grease with a paper towel. This meat is what I prefer for the recipe above as well as tacos, quesadillas, burritos, enchiladas or taco salad.