Menu

Gluten Free Dairy Free Mexican Stuffed Peppers

<p>These Gluten Free Dairy Free Mexican Stuffed Peppers take a traditional dinner favorite and gives it a little south of the border zip.</p>
6 Servings Recipe By

Ingredients

  • 1 1/2 cups cook Ground Beef
  • 1/4 cups dice Onion
  • 2 tablespoons Taco Seasoning
  • 2 tablespoons Tomato Paste
  • 1/2 cups Water
  • 15 ounces drain and rinse Black Beans, Canned
  • 1 cup Corn, Frozen
  • 6 medium Bell Pepper, Green

Serving Day Ingredients

  • 15 1/2 ounces Salsa
  • 8 ounces Guacamole
  • 2 1/8 cups crush Tortilla Chips

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 stuffed pepper
  • 483 Calories
  • 21g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 49mg Cholesterol
  • 1345mg Sodium
  • 51g Total Carb
  • 9g Fiber
  • 8g Total Sugars (Includes 0g Added Sugars)
  • 25g Protein
  • 11 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine cooked ground beef and onions for 6-7 minutes on stovetop, until onions begin to soften.
  2. Add seasoning, tomato paste, and water. Simmer for 3 minutes.
  3. Stir in black beans and corn.
  4. Remove from heat and let cool.
  5. Divide filling evenly between peppers.
  6. Place peppers in baking pan.
  7. Pour salsa over the peppers and cover loosely with foil.
  8. Bake at 350F for 60 minutes.
  9. Serve with guacamole and crushed tortilla chips on top.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine cooked ground beef and onions for 6-7 minutes on stovetop, until onions begin to soften.
  2. Add seasoning, tomato paste, and water. Simmer for 3 minutes.
  3. Stir in black beans and corn.
  4. Remove from heat and let cool.
  5. Divide filling evenly between peppers.
  6. Wrap each pepper individually in plastic wrap.
  7. Divide peppers among indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place peppers in baking pan.
  3. Pour salsa over the peppers and cover loosely with foil.
  4. Bake at 350F for 60 minutes.
  5. Serve with guacamole and crushed tortilla chips on top.

© 2024