Grammy's Kitchen · Stuffed Peppers · Tex Mex Beef Stuffed Peppers without Rice
One of 39 stuffed peppers recipes we measured
from talkingmeals.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| aromatics | 1% | 23% |
| salt | 1% | 0% |
| liquid | 0% | 9% |
| vegetables and beans | 141% | 137% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 480 g | 4 Sweet Bell Peppers (red, yellow, or orange) |
| 454 g | 1 pound Ground Beef (90% lean) |
| 4 g | 1 teaspoon Olive Oil |
| 3 g | 1 teaspoon Onion Powder |
| 3 g | 1 teaspoon garlic Powder |
| 1 g | 1 teaspoon Dried Oregano |
| 8 g | 1 tablespoon Chili Powder |
| 7 g | 1 tablespoon Ground Cumin |
| 6 g | 1 teaspoon Salt |
| 397 g | 14 ounces Diced Tomatoes (1 can) |
| 113 g | 4 ounces Green Chilies (1 can) |
| 4 Corn tortillas (size 6”) | |
| 170 g | 1 1/2 cups Shredded Cheddar Cheese |
| 12 g | 2 tablespoons chopped cilantro |
Method: 7 steps, published by talkingmeals.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.