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Saturday, May 19 2012

This eye-catching main dish recipe combines precooked ground beef, Spanish rice, a Mexican cheese blend, and mole sauce and takes just 20 minutes to prepare from start-to-finish.


Stuffed Peppers Mole
Recipe from 
Servings: Makes 4 servings.
Total Time: 20 mins
     small or 2 large  sweet peppers
     8.8 oz. pouch  cooked Spanish-style rice or long grain&wild rice
    10  to 12 oz.  cooked ground beef crumbles, or 2 cups cooked ground beef
    1/2  cup  frozen whole kernel corn
     Tbsp.  purchased mole sauce*
     Tbsp.  water
    1/2  cup  shredded Mexican cheese blend or shredded cheddar cheese (2 oz.)
        Salt and ground black pepper
     Tbsp.  snipped fresh cilantro
Cut tops off small peppers or halve large peppers lengthwise. Remove membranes and seeds. In a 4-quart Dutch oven immerse peppers in boiling water for 3 minutes. Remove; drain peppers, cut sides down, on paper towels.
For filling, in a saucepan combine rice, beef, corn, mole sauce, and water. Cook, uncovered, over medium heat until heated through, stirring frequently. Remove from heat; stir in cheese. Place peppers, cut sides up, on platter. Sprinkle with salt and black pepper. Spoon filling into peppers. Sprinkle with cilantro. Makes 4 servings.

test kitchen tip
If you can't find mole sauce, substitute 1/4 cup enchilada sauce and omit the 2 tablespoons water.
nutrition information
Calories 360, Total Fat 15 g, Saturated Fat 7 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 75 mg, Sodium 732 mg, Carbohydrate 29 g, Total Sugar 4 g, Fiber 3 g, Protein 28 g. Daily Values: Vitamin C 205%, Calcium 11%, Iron 23%. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:39 am   |  Permalink   |  0 Comments  |  Email

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