The Iowa Housewife: Mexican Style Stuffed Peppers

We always raise sweet peppers – they have few pests, and also grow in pots. They mostly need plenty of sun, plenty of water and “tomato” type fertilizer every 2 or 3 weeks. They are easy to freeze as well as to use in many dishes.

One of our favorites is stuffed peppers – we use our big California Wonders. I usually make all of the filling for this recipe; if I don’t want to make 6 servings, I make as many as I want and freeze the remaining filling flat in quart freezer bags. Each serving is about ¾ cup of filling. Blanching the peppers makes them perfect after baking.

Mexican Style Stuffed Peppers

6 medium Green Peppers

1/2 Pound Ground Beef

1/3 cup Onions -- chopped

1/3 cup Celery -- chopped

1 cup Rice -- cooked to equal 3 cups

1 Cup Canned Salsa, Tomatoes or Rotel -- divided

1 tablespoon Green Chilies -- chopped

2 teaspoons Chili Powder

1/4 teaspoon Salt

4 Ounces Mexican Blend Cheese -- shredded

Cut tops off peppers and discard; remove seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes; drain, rinse in cold water; set aside.

In a nonstick skillet or the same kettle you blanched the peppers in, cook the beef, onion and celery until meat is no longer pink; drain. Stir in the rice, 1 cup tomato mixture of your choice, chilies and chili powder and salt. Spoon into peppers, about ¾ cup each.

Place in a 13 x 9 x 2" baking dish coated with nonstick baking spray. Add 1/4 cup water to dish. Cover and bake at 350° for 35-45 minutes or until heated through.

Uncover; sprinkle with cheese and top with remaining salsa. Bake 2-3 minutes longer until cheese is melted. Top with a sprinkle of cilantro, if desired.

Serves 6

"Everyday Light Meals"

Per Serving: 276 Calories; 11g Fat (34.5% calories from fat); 10g Protein; 35g Carbohydrate; 3g Dietary Fiber; 32mg Cholesterol; 188mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.