Stuffed Peppers Mole
Recipe from Better Homes and Gardens

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.


Stuffed Peppers Mole

by 7  people

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Servings: Makes 4 servings.
Total Time: 20 mins
Related Categories: Ground Beef, Mexican Cuisine, Stuffed Peppers
 
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Ingredients
  • 4  small or 2 large
    sweet peppers
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  • 1  8.8 oz. pouch
    cooked Spanish-style rice or long grain&wild rice
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  • 10  to 12 oz.
    cooked ground beef crumbles, or 2 cups cooked ground beef
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  • 1/2  cup
    frozen whole kernel corn
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  • 3  Tbsp.
    purchased mole sauce*
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  • 2  Tbsp.
    water
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  • 1/2  cup
    shredded Mexican cheese blend or shredded cheddar cheese (2 oz.)
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  •  
    Salt and ground black pepper
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  • 2  Tbsp.
    snipped fresh cilantro
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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.

Test KItchen Tip
If you can't find mole sauce, substitute 1/4 cup enchilada sauce and omit the 2 tablespoons water.
Nutrition information
Calories 360, Total Fat 15 g, Saturated Fat 7 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 75 mg, Sodium 732 mg, Carbohydrate 29 g, Total Sugar 4 g, Fiber 3 g, Protein 28 g. Daily Values: Vitamin C 205%, Calcium 11%, Iron 23%. Percent Daily Values are based on a 2,000 calorie diet
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