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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
 
 
ingredients
  •  
     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
  •  
 
directions
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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