Mexican Stuffed Mini-Peppers

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.

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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.

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Bake for 30-40 minutes. Remove from oven and serve.

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Smells good, tastes even better

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I served it with tabbouleh and a glass of red wine!
 

Taco Meat

  • 1 lb ground beef
  • minced jalapeno
  • minced garlic
  • 1/2 medium sweet onion, chopped
  • cumin
  • 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.

 

 

 

8 thoughts on “Mexican Stuffed Mini-Peppers

  1. Indeed they are and by using meat that’s already cooked, the tender little peppers don’t need that much time and are perfectly tender-crisp after baking. This would be fun to serve as a small plate/tapas style dish too!

    Like

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