Tex-Mex Stuffed Peppers
By by Giant Eagle
Prep Time: 5 min.
Cook Time: 25 min.
Preheat oven to 450°F. Cut peppers in half lengthwise and remove seeds. Place on a sheet pan or in a baking dish and place in oven for 10 minutes. Remove from oven and set aside.
While peppers are cooking, make the filling. Heat a large frying pan over medium-high heat, add olive oil and ground beef. Cook, stirring and breaking up the beef until cooked through*, about 5 minutes. Add diced tomatoes, cumin, chili powder, corn, black beans, salt, and black pepper.
Continue to cook for a couple of minutes until heated through and well combined. Add 1 cup of the cheese. Stir until melted into mixture. Remove from heat and set aside.
Spoon the beef mixture into the roasted pepper halves. Sprinkle with the remaining cheese and return to the oven to melt the cheese, about 5 minutes.
*For food safety, cook ground beef to an internal temperature of 160°F.
Approximate Nutritional Information (Per serving):
Calories 690, Fat 36g, Sat Fat 19g, Trans Fat 0g, Cholesterol 135mg, Sodium 1460mg, Total Carbohydrate 45g, Fiber 6g, Sugars 7g, Protein 48g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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