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Adrianne Streckfus: "I used this recipe as a guide using green peppers…" Read More
13Ingredients
50Minutes
350Calories
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Ingredients
US|METRIC
4 SERVINGS
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories350Calories from Fat170 |
% DAILY VALUE |
Total Fat19g29% |
Saturated Fat10g50% |
Trans Fat0.5g |
Cholesterol75mg25% |
Sodium1210mg50% |
Potassium650mg19% |
Protein23g |
Calories from Fat170 |
% DAILY VALUE |
Total Carbohydrate23g8% |
Dietary Fiber7g28% |
Sugars5g |
Vitamin A25% |
Vitamin C130% |
Calcium30% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(15)

Adrianne Streckfus a year ago
I used this recipe as a guide using green peppers from my garden. I already had leftover taco meat so I added pico, corn and quinoa, nuked it and stuffed the peppers with it. Added Mexican cheese and slow baked them for 10 minutes. Yummy!

Amanda Lally 5 years ago
I used all diff color peppers and they all turned out bomb! Boyfriend loved it too 👌🏻o

Brandon 5 years ago
Great added lime juice to the meat, corn, and beans as well as a little fresh cilantro. Delicious!