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Stuffed Peppers Mole
Ingredients
-
4
small or 2 large sweet peppers
-
1
8.8 ounce cooked Spanish-style rice or long grain & wild rice
-
10
- 12
ounces cooked ground beef crumbles, or 2 cups cooked ground beef
-
1/2
cup frozen whole kernel corn
-
3
tablespoons purchased mole sauce*
-
2
tablespoons water
-
1/2
cup shredded Mexican cheese blend or shredded cheddar cheese (2 oz.)
-
Salt and ground black pepper
-
2
tablespoons snipped fresh cilantro
Directions
1. 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.
2. 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.
From the Test Kitchen
- Tip *Test Kitchen Tip:If you cant find mole sauce, substitute 1/4 cup enchilada sauce and omit the 2 tablespoons water.
Nutrition Facts
(Stuffed Peppers Mole)
- Servings Per Recipe 4,
- Calories 360,
- Protein (gm) 28,
- Carbohydrate (gm) 29,
- Fat, total (gm) 15,
- Cholesterol (mg) 75,
- Saturated fat (gm) 7,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 4,
- Vitamin A (IU) 2721,
- Vitamin C (mg) 121,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Sodium (mg) 732,
- Potassium (mg) 284,
- Calcium (DV %) 111,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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