Southwest Chipotle Stuffed Peppers

By Renee's Kitchen Adventures

Southwest Chipotle Stuffed Peppers


  • 3 medium to large sized sweet red bell peppers, sliced in half, with stems and seeds removed. 
  • 1 pound ground sirloin (90/10)
  • 1 large egg, slightly beaten
  • 1-8.5oz. package of Uncle Ben's® Ready Whole Grain Medley (Sante Fe variety)
  • 1/2 tsp. ground cumin
  • 1 cup Herdez® Salsa chipotle, divided
  • 6 slices of reduced fat Pepper-jack cheese
  • 1/4 cup chopped fresh cilantro


  1. Spray a 9" x 13" glass baking dish with cooking spray. Lay the pepper halves, skin side down, side by side. Preheat oven to 350 degrees F.
  2. In a large bowl, combine the ground sirloin, egg, entire package of Uncle Ben's® Ready Whole Grain Medley, cumin, and 1/3 cup of the salsa. Mix well. Divide meat mixture evenly between the 6 pepper halves. Top each pepper half with the remaining salsa. Cover tightly with foil.
  3. Cook in oven until the peppers are tender and the meat is cooked through, about 60 to 90 minutes. Remove from oven, remove foil and top each pepper with a slice of the pepper-jack cheese. Turn oven from bake to broil. Broil for 3-5 minutes or until cheese is melted and bubbly. Top with chopped cilantro.

Prep Time: 00 hrs. 15 mins.

Cook time: 01 hrs. 30 mins.

Total time: 1 hrs. 45 mins.

Servings - 6   Serving Size - 1 stuffed pepper   Points Plus per Serving - 8 Points+

Calories - 311.9,   Total Fat - 13.9g,   Carb - 21g,   Protein - 25.5g,   Fiber - 3.7g