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Southwestern Style Stuffed Bell Peppers
Southwestern Style Stuffed Bell Peppers

Portions: 4 Serving Size: 1 Stuffed Bell Pepper


4 red bell peppers
1 teaspoon canola oil
1/2 cup onion, chopped
1 pound lean ground beef
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano (crush in palm of hand)
1 cup frozen corn kernels
One 10-ounce can Rotel® Original Diced Tomatoes & Green Chilies


  1. Preheat oven to 350°F.
  2. Cut tops off each red pepper. Remove seeds and stems.
  3. Parboil peppers for about 4 minutes.
  4. In a large skillet heat canola oil and sauté onions until translucent.
  5. Add ground beef and stir meat around to separate.
  6. Add ground garlic powder, cumin and dried oregano to meat mixture.
  7. Add corn and canned tomatoes with chilies. Mix into meat mixture.
  8. Stand bell peppers in a 2-quart baking pan. Fill with meat mixture, adding any left over to pan.
  9. Cover and bake for 40 minutes.

Helpful hints

  • If you want less heat add the mild version of canned tomatoes with chilies.
  • Be sure to count as 2 vegetable servings if you are on a low potassium diet. To reduce the potassium to 534 mg add 1-1/2 cups of cooked rice, omit the corn and reduce canned tomatoes and chilies to 1/2 cup.
  • Patients who do peritoneal dialysis or daily home hemodialysis often require a higher potassium intake. This recipe can help provide more potassium.
  • For lower protein CKD-non-dialysis diets reduce the ground beef to 1/2 pound of the amount recommended by your dietitian.
  • Calories 247
  • Protein 25 g
  • Carbohydrates 14 g
  • Fat 11 g
  • Cholesterol 73 mg
  • Sodium 352 mg
  • Potassium 682 mg
  • Phosphorus 235 mg
  • Calcium 42 mg
  • Fiber 3.1 g