Mexican Stuffed Peppers

According to ‘What To Expect When You Are Expecting’, those with a baby on the way need to ensure they are getting 3 servings daily of Vitamin C. Your body can’t store Vitamin C so don’t skip a day! But don’t worry, 3 servings is easier to get then you might think. For instance 1/4 of a medium red, yellow or orange bell pepper has one serving. Eating this stuffed pepper will ensure you are getting your 3 servings and then some. Helping you with tissue repair and wound healing as well as your baby’s bone and teeth development.


6 sweet peppers of any colour
1lb ground beef – feel free to use a veggie ground substitute or rice mixture
1 cup rinsed black beans
1 cup frozen corn
½ cup salsa
1 TBSP taco seasoning – homemade or store bought low sodium variety
Shredded cheese for topping *optional

Remove the tops of the peppers and prepare for stuffing by removing the seeds and membrane inside each pepper. Open peppers in a way to allow peppers to stand on their own or with minimal support.

Mix other in other ingredients except cheese in a bowl. Stuff peppers almost to the top but leave a little bit of room. Top stuffing with a spoonful of salsa.

Arrange peppers in a baking dish and add ½ cup of water to the bottom of the dish. Cover with tin foil.

Bake at 350 degrees for 20-40 minutes depending on how large the peppers are. Bake until meat is cooked all the way through. Top with shredded cheese and place in oven for another 2 minutes or until cheese has melted.


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