Stuffed Peppers
and Sweet Potato Fries

 25 min  Servings: 4

These savory stuffed peppers are full of delicious flavors. With the blend of lean ground beef and flavorful tomatoes and cumin, you couldn’t pack in more flavor if you tried! Adding a perfect portion of sweet potato fries on the side makes this a winning weeknight meal.

Health Tip! Starting to eat healthy isn't something you have to do alone. Try setting some healthy eating goals with a family member or friend. You could even cook some MedStar Healthy meals together!


Nutrition Information (per serving)

Calories: 407
Carbs: 47 g
Sat. Fat: 3 g
Protein: 25 g
Sodium: 451 mg

Ingredients

  • Cooking spray
  • 12 ounces extra lean ground beef
  • 2 cups frozen corn kernels
  • 1 (10 ounce) can diced tomatoes with green chili or jalapeno
  • 1 1/2 teaspoons ground cumin
  • 2 large red or green bell peppers
  • 1/4 cup finely shredded reduced fat sharp cheddar cheese
  • 12 ounces sweet potato fries (about half the bag)

Tools

  • Knife
  • Cutting Board
  • Measuring Cups and Spoons
  • Baking Sheet
  • Skillet with Lid
  • Spatula

Did You Know?

The brand you purchase at the store matters! Look for lean meat and canned goods without added salt or sugar.

1. Prepare

  • Rinse and cut peppers in half lengthwise.
  • Cut out stem and seeds. Pull out any remaining white parts.

2. Bake the Fries

  • Preheat oven according to package instructions.
  • Cover a baking sheet with foil.
  • Place about 12 fries for each person you’re serving on the baking sheet.
  • Cook according to package instructions (approximately 18-22 minutes).

3. Sauté the Ground Beef

  • Meanwhile, lightly coat a deep, large nonstick skillet with cooking spray and place over medium high heat until hot.
  • Add beef, breaking into evenly sized small chunks as it cooks. Stir constantly for 8-10 minutes until well-browned with no pink remaining.

4. Add Corn, Tomatoes, & Seasoning

  • Stir in the 2 c. corn, 1 can tomatoes and 1 ½ tsp. cumin.
  • Top with pepper halves, cut side down, and bring to a boil over  medium high heat.
  • Reduce heat, cover and simmer 15 to 20 minutes or until peppers are tender but still hold their shape.
  • If the mixture seems too dry to simmer, add 1/4 c. water. Add more if needed.

5. Put It All Together

  • Place one pepper half on each plate, cut side up.
  • Spoon 1 c. meat mixture into each pepper.
  • Sprinkle 1 tbsp. cheese evenly over each pepper.
  • Add about 12 sweet potato fries to each plate.

From our Kitchen!

If you're not serving 4 people, these stuffed peppers will keep in the refrigerator for 2-3 days. You can also wrap them tightly in foil and store them in the freezer for up to 3 months. To eat, just thaw in the refrigerator then place peppers on a baking sheet in the oven at 375 degrees until heated through.