• 3 Ratings

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.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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 Facts

360 calories; 15 g total fat; 7 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 75 mg cholesterol; 732 mg sodium. 284 mg potassium; 29 g carbohydrates; 3 g fiber; 4 g sugar; 28 g protein; 2721 IU vitamin a; 121 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 111 mg calcium; 4 mg iron;


3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1