Mexican Stuffed Bell Peppers Recipe

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0 votes | 1113 views
Servings: 4


Cost per serving $1.96 view details
  • 2 c. water
  • 8 ounce uncooked seasoned black beans-and-rice mix
  • 4 lrg green bell peppers about 1 3/4 pounds
  • 1 c. shredded cheddar-jack cheese
  • 10 ounce diced tomatoes with green chiles undrained canned
  • 8 3/4 ounce no-salt-added whole kernel corn liquid removed
  • 2 1/4 ounce sliced ripe olives liquid removed
  • 12 ounce Mexican amber lager such as Dos Equis
  • 6 ounce no-salt-added tomato paste


  1. 1. Bring 2 c. water to a boil in a saucepan; stir in bean-and-rice mix. Return to a boil; cook 1 minute, stirring constantly. Cover, reduce heat and simmer 12 min or possibly till water is absorbed (beans and rice will still be crunchy), stirring after 6 min. Remove from heat; set aside.
  2. 2. Cut tops off bell peppers; throw away stems. Chop pepper tops to measure 1 c.. Remove seeds and membranes from peppers; throw away. Combine bean-and-rice mix, 1 c. minced bell pepper, cheese, and next 3 ingredients in a bowl; stir well. Spoon mix proportionately into bell peppers. Arrange stuffed peppers, up-right, in a 4 qt electric slow cooker.
  3. 3. Combine beer and tomato paste in a bowl, stirring well with a whisk. Pour mix over tops of stuffed peppers. Cover with lid; cook on low-heat setting for 4 hrs or possibly till beans and rice are tender. Serve tomato sauce with stuffed peppers.
  4. Yield: 4 servings. (serving size: 1 stuffed pepper and about 1/3 c. tomato sauce)
  5. Selections: 2 B, 3 P/M, 2 FR/V. Points: 8.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 410g
Recipe makes 4 servings
Calories 248  
Calories from Fat 150 60%
Total Fat 16.77g 21%
Saturated Fat 2.39g 10%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 350mg 15%
Potassium 920mg 26%
Total Carbs 24.83g 7%
Dietary Fiber 5.8g 19%
Sugars 11.39g 8%
Protein 4.68g 7%
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