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Receta Black bean salsa stuffed bell peppers

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Easy to make and can be vegetarian as well.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4 Peppers
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Ingredientes

Cost per serving $1.67 view details

Direcciones

  1. Preheat oven to 350 degrees. Make an Ice bath big enough for 4 bell peppers. Fill a large pot 3/4 full of water and start boiling. While the water is getting hot begin making the salsa. Mix the black beans, corn, poblano pepper, red onion, season to taste with garlic salt, pepper, salt and cumin. Now cut the tops off the four bell peppers and get all the flesh on the inside cleaned out. put the bottoms in the boiling water for 4-6 min. Immediatley strain and put them in the ice bath to stop the cooking process. Now take half of your salsa and add the chicken and 3/4 of your cheese mix together. Take the 4 bell peppers and wipe them down with a towel to dry them off. Spray pam on your muffin pan. Place them in a muffin pan (this will prevent them from tipping over in the oven) and begin stuffing the with the salsa and chicken mixture. be sure to pack the salsa as you go. Top them of with the leftover cheese. place in the oven 15-20 Min. Serve with rice and the leftover salsa with chips.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 362g
Recipe makes 4 servings
Calories 611  
Calories from Fat 157 26%
Total Fat 17.77g 22%
Saturated Fat 8.17g 33%
Trans Fat 0.0g  
Cholesterol 60mg 20%
Sodium 455mg 19%
Potassium 1840mg 53%
Total Carbs 79.15g 21%
Dietary Fiber 17.6g 59%
Sugars 9.52g 6%
Protein 37.32g 60%
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