Stuffed Peppers Mole

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.

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3.5 by 3 people

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  • Makes: 4 servings
  • Start to Finish: 20 mins

Stuffed Peppers Mole

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

*Test Kitchen Tip:

If you cant find mole sauce, substitute 1/4 cup enchilada sauce and omit the 2 tablespoons water.

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Nutrition Facts (Stuffed Peppers Mole)

  • Per serving:
  • 360 kcal ,
  • 15 g fat
  • (7 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 75 mg chol. ,
  • 732 mg sodium ,
  • 29 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 28 g pro.
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