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11Ingredients
40Minutes
450Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. lean ground beef
- 4 inches pasilla peppers (tops and seeds removed, cut in half lengthwise)
- 3 spring onions (sliced thinly)
- 1 clove garlic (minced)
- 1 can corn (drained)
- 14.5 oz. diced tomatoes
- 1 cup Mexican cheese (shredded)
- 1 1/2 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. black pepper
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol140mg47% |
| Sodium1110mg46% |
| Potassium1150mg33% |
| Protein47g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber4g16% |
| Sugars7g |
| Vitamin A30% |
| Vitamin C40% |
| Calcium30% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Dawn 5 years ago
Yummm! My husband and I really enjoyed these. You can even shave off 10 min while baking if you put the peppers in the oven while you are cooking the meat/stuffing. Just be careful as the pan and peppers are hot when you fill them. Great for adding what you have on hand and using up little bits of leftovers, like jalapeños and rice. Will definitely make again.