Makes 8 stuffed pepper halves
Preheat oven to 350°F. Lightly grease a large baking sheet. Arrange peppers in a single layer. Bake for 10-15 minutes. Set aside.
Meanwhile, in a medium saucepan, combine tomatoes and cheese. Cook over medium heat 5 minutes or until cheese is melted and tomatoes are blended; stir frequently.
Carefully stuff each pepper half with ¼ lb. of shredded brisket. Place in a lightly greased baking dish. Drizzle 2 Tbsp. queso on each stuffed pepper half. Place in oven for 10 minutes or until hot.
Nutrition information per serving: 531 Calories; 323 Calories from fat; 35.9 g Total Fat (15.8 g Saturated Fat; 12.4 g Monounsaturated Fat); 125.7 mg Cholesterol; 945.5 mg Sodium; 9.0 g Total Carbohydrate; 0.8 g Dietary Fiber; 38.0 g Protein; 3.8 mg Iron; 417.4 mg Potassium; 0.1 mg Thiamin; 0.2 mg Riboflavin; 9.3 mg Niacin (NE); 0.4 mg Vitamin B6; 2.7 mcg Vitamin B12; 6.6 mg Zinc; 25.9 mcg Selenium; 113.5 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.