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Mexican Stuffed Peppers

  • 40minutes

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Source: busycooks.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 large green peppers

  2. 1 lb. ground beef

  3. 1 onion, chopped

  4. 2 cloves garlic, minced

  5. 1 cup diced celery

  6. 15 oz. can kidney beans, drained and rinsed

  7. 1/2 tsp. salt

  8. 1 tsp. paprika

  9. 2 Tbsp. chili powder

  10. 1/2 tsp. dried oregano leaves

  11. 1/8 tsp. pepper

  12. 1 cup water

  13. 8 oz. can tomato sauce

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees. Cut the tops off the green peppers and remove the seeds and membranes. Set aside.

  2. In heavy saucepan, cook the ground beef, onion, and garlic together until beef is browned and onion is tender, stirring to break up beef. Drain well. Add celery, 8 oz. can tomato sauce, kidney beans, salt, paprika, pepper, oregano, and chili powder. Cook and stir over medium heat 5 minutes, stirring frequently. Stuff the green peppers with this mixture.

  3. Place in a baking dish with the sides of the peppers touching. Combine 1 cup water and 8-oz. can tomato sauce and pour over and around peppers. Bake at 350 degrees for 30-40 minutes until peppers are tender. Serves 6

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