Just Stuff It
Stuffed peppers, Mexican-style


Powerfoods: 4

1/2 pound 90% lean ground beef

4 ounces low-fat refried beans

3/4 cup salsa (drain extra liquid)

1 ounce dark chocolate, chopped

1/2 teaspoon cumin

6 large jalapeņo chile peppers, cut in half lengthwise, seeds removed

12 tablespoons low-fat shredded Cheddar cheese



Brown beef in a nonstick skillet over medium-high heat. Once cooked, drain fat.

Add beans, salsa, chocolate, and cumin to beef, stirring well to blend. (If you like spicy food, save the jalapeņo pepper seeds, and stir them into the ground beef mixture.)

Once beef mixture has cooled, spoon it into the chile peppers and top each with 1 tablespoon cheese.

Bake at 325°F for 15 to 20 minutes.

Or freeze individual servings (2 peppers) in zip-top plastic bags. To reheat, bake peppers on a pan at 375°F for 20 to 25 minutes.

Serves 3

Nutritional information, per serving:
286 calories,
25 g protein,
16 g carbs,
13 g total fat,
6 g saturated fat,
549 mg sodium,
4 g fiber