Ingredients Jump to Instructions ↓

  1. 3 red bell peppers

  2. 2 green or yellow bell peppers

  3. 1 cup ground veal/chicken

  4. 3 green onions, chopped

  5. 1 jalapeno pepper, chopped

  6. 1 clove garlic, minced

  7. 6 oz cream cheese

  8. 1 egg

  9. 3 tbsp half-and-half (cream)

  10. 1/2 cup grated Jack cheese

  11. 1 tsp cumin Dash salt and Pepper Water

Instructions Jump to Ingredients ↑

  1. ABOUT THIS RECIPE Tips: You may make this recipe with cooked leftover meats like beef, pork, veal or chicken. Good served with: Warm tortillas, fresh green salad and, if you like, cold beer.

  2. Slice the tops off the peppers. Pull out the seeds and the cores. Dice 1 red pepper. Set aside. Save the tops.

  3. Combine the diced red pepper and ground veal or chicken in a mixing bowl. Add the green onions, jalpeno peppers and garlic. Stir in soft cream cheese and blend with a wooden spoon.

  4. Stir in the egg and half-and-half, then add the grated cheese. Season with cumin and salt and pepper 4. Preheat oven to 350°F 5. Place the pepper shells in a baking dish that will hold them snugly together. Spoon the filling into the peppers. Replace the tops. Pour 3 tablespoons of water around the peppers.

  5. Bake at 350°F until the filling is pufed and the peppers are soft, about 40 minutes. Serve immediately. NUTRIONAL INFORMATION Calories...

  6. Protein...

  7. .5 g Fat...

  8. .6 g Carbohydrates..

  9. g Sodium...

  10. mg Percentage of USRDA Protein...

  11. .9% Calcium...

  12. .6% Iron...

  13. .7% Vitamin A...107.4 Vitamin C...327.8 While we try to verify the accuracy of the above information, we cannot and will not be responsible for errors, inaccuracies or ommissions. Using this recipes constitutes agreement with our Usage Policy


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