BOBBY'S FRESH SALSA:
1 tablespoon fresh lime juice
1 tablespoon chopped fresh cilantro
1/8 teaspoon salt
2 medium tomatoes, quartered
1/2 jalapeno, finely chopped
1/2 medium yellow onion, thinly sliced
1/2 yellow bell pepper, chopped
4 large red bell peppers
2 tablespoons olive oil
1 medium onion, diced
1 1/4 pounds extra-lean ground beef (90-percent lean)
2 cloves garlic, minced
1 cup cooked brown rice
1/2 cup reduced-fat sour cream
1/2 cup chopped green onions
2 cups shredded low-fat Monterey Jack cheese
Chopped fresh basil, for topping
For the salsa: Place the lime juice, cilantro, salt, tomatoes, jalapenos, onions and peppers in a food processor. Pulse to combine, then set aside.
For the stuffed peppers: Preheat the oven to 350 degree F. Start by cutting the peppers in half lengthwise, leaving the stems intact. Remove the seeds and ribs inside the peppers.
Heat a skillet to medium-high heat and add the olive oil and onions, cook for about 1 minute. Next add the ground beef and garlic and cook until the onions become translucent, about 8 minutes.
In a separate bowl mix 1 cup of the salsa, the rice, sour cream and green onions. Add the ground beef mixture and combine thoroughly. Stuff the mixture into the peppers. Sprinkle each pepper half with 2 tablespoons of the cheese.
Place the stuffed peppers in a casserole dish, cover with foil and bake for 30 minutes. Remove the foil and continue to cook until heated through, 15 minutes. Top with basil and enjoy.
per serving (without salsa): 300 calories, 14 g fat
Servings: 8 servings
Prep Time: 25 min
Cook Time: 55 min
from Not My Mama's Meals Episode: Junk-Less Food
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