It has been awhile since I have had Mexican food. (For me it always included extra-salted chips, layers of melted cheese and sodium-saturated meats.) My cravings for Mexican food though were fully satisfied with this recipe – and without salt or cheese!
These amazing stuffed peppers were made, it should be mentioned, by my mom! What a treat to come home from work to!
The following recipe is per serving. Have fun trying to get it all to fit in the pepper. Any meat or vegetables that don’t fit in the pepper can be mixed with the rice.
1 Bell Pepper (Green, Yellow or Red)
5 oz Ground London Broil
3/4 c. rice, cooked
1-2 c. diced vegetables (ie. onions, peppers, mushrooms, zucchini)
1 tbsp minced garlic
Mrs. Dash Fiesta Lime
Pam non-stick cooking spray
Multiply ingredients for the number of servings.
Preheat oven to 350 degrees F. Wash the pepper(s); carefully cut around the stem and pull it out, along with the seeds inside. Set aside.
Spray a medium to large skillet (depending on the number of servings you’re preparing) with Pam. Brown garlic over medium-high heat. Add ground London Broil. Stir to mix with garlic. Add diced vegetables. Season with Mrs. Dash Fiesta Lime to taste. (Feel free to add other seasoning/spices as well!) Cook until meat is browned and vegetables tender, stirring occasionally.
Line baking sheet with foil, spray with Pam. Spoon meat/vegetable mixture into hollowed out peppers. Set aside any that doesn’t fit.
Arrange stuffed peppers on baking sheet. Bake 30-45 minutes, until peppers are tender and start to brown. (Watch carefully – especially toward the end – so they don’t burn.)
While the peppers are cooking, add any leftover meat/vegetables mixture to the cooked rice. (Bird’s Eye Steamfresh Rice is a great option! One bag is equal to approximately two servings.) If you somehow managed to stuff all of the meat and vegetables into the peppers you can season the rice with the Mrs. Dash Fiesta Lime, pepper or leave plain.
To serve, place stuffed pepper in the middle and spoon the rice around it. (This also helps to hold the pepper up.)
Consider serving with Enrico’s No-Salt-Added Salsa or make your own salsa. (Recipe will be coming soon.)