Ranch Stuffed Peppers Recipe
image by iChef.com
ABOUT THIS RECIPE
You may make this recipe with cooked leftover meats like beef, pork, veal or chicken.
Good served with:
Warm tortillas, fresh green salad and, if you like, cold beer.
Slice the tops off the peppers. Pull out the seeds and the cores. Dice 1 red pepper. Set aside. Save the tops.
Combine the diced red pepper and ground veal or chicken in a mixing bowl. Add the green onions, jalpeno peppers and garlic. Stir in soft cream cheese and blend with a wooden spoon.
Stir in the egg and half-and-half, then add the grated cheese. Season with cumin and salt and pepper
Preheat oven to 350°F
Place the pepper shells in a baking dish that will hold them snugly together. Spoon the filling into the peppers. Replace the tops. Pour 3 tablespoons of water around the peppers.
Bake at 350°F until the filling is pufed and the peppers are soft, about 40 minutes. Serve immediately.
Protein........ 19.5 g
Fat............ 32.6 g
Carbohydrates.. 8.8 g
Sodium......... 325 mg
Percentage of USRDA
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