Mexican Stuffed Bell Peppers | Pintos and Cheese

Prep time: 15 minutes Cook time: 15 minutes

per serving: 516 calories; 21 grams protein; 30 grams total fat; 3 grams fiber; 11 grams saturated fat; 42 grams carbohydrates; 80 mgs cholesterol; 729 mgs sodium; 14 WW points plus

Kid Friendly $12 Dinners

Mexican Stuffed Bell Peppers


1 cup long-grain white rice (quick cooking)

16 ounces chorizo sausage

1/2 yellow onion chopped

4 red bell peppers

1 14.5-ounce can diced tomatoes undrained

1 teaspoon taco seasoning

1/2 cup shredded cheddar cheese

1/4 cup sour cream

coarse salt and freshly ground pepper, to taste


Preheat oven to 350 degrees
Prepare rice according to directions. Place sausage in large skillet over medium heat, break up pieces, and cook for 6-8 minutes or until done.
While sausage and rice are cooking, slice tops off peppers, saving tops for decoration if you?d like. Core and seed peppers, and slice bumps off the bottom if necessary so peppers stand up when stuffed.
Add onion to sausage, and cook for 2 more minutes. Reduce heat to medium low, and add tomatoes, taco seasoning, cheese, sour cream and salt and pepper. Stir and cook until heated through.
Scoop mixture into peppers until full. Cook peppers on rimmed baking sheet for 15 minutes. Note: For a quick and easy way to hollow out bell peppers, use a grapefruit spoon with a pointed serrated tip to scrape out center, seeds and ribs.

Pintos and Cheese


1 15-ounce can vegetarian refried beans

1/2 cup prepared chunky salsa

1/2 cup shredded cheddar cheese


In a small saucepan over medium low heat, combine beans and salsa until warmed. Top with cheese and serve.