Mexican Stuffed Peppers
User Reviews
5.0
213 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Servings
5
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Calories
387 kcal
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Course
Main Course
Mexican Stuffed Peppers
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Recipe video above. That moment when you cut into these Mexican Stuffed Peppers and the cheesy, flavour loaded juicy beef and rice filling comes oozing out.....THEN you find out it's only 387 calories for a giant stuffed capsicum?? It's a little food miracle, right there. 🙌🏼
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Ingredients
- 5 capsicum / peppers , large about 12cm/4.5" tall (Note 1)
- 1 tbsp olive oil
- 1 onion , chopped (brown, white, yellow)
- 3 garlic cloves , minced
- 350g (12oz) ground beef (mince), lean
- 1/4 cup tomato paste
- 1 1/4 cups (315 ml) chicken broth/stock , low sodium
- 1/2 cup long or medium grain rice , uncooked (Note 2)
- 1 cup corn kernels (Note 3)
- 1 cup green onions , finely sliced (or red onion)
- 1 1/2 cups (150g) mozzarella , shredded
- 1/2 cup (125 ml) water
Mexican Spices:
- 1/2 tsp cayenne pepper
- 1 tbsp dried oregano
- 2 tsp cumin
- 2 tsp Coriander
- 1.5 tsp onion powder
- 3/4 tsp salt
For serving (optional):
- guacamole (Note 5 Quick Guac)
- sour cream
- 1 tbsp fresh coriander/cilantro , finely chopped
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Instructions
- Preheat oven to 180C/350F.
Hollow Peppers:
- Using a small knife, cut around the top of the capsicum at downwards 45 degree angle. Remove top, empty seeds. If capsicum bottoms aren't quite level, cut so they'll sit flat. (Be careful to cut off as little as possible so you don'' accidentally cut a hole in the bottom.)
- Place capsicums in a baking dish that will fit them snugly (Note 4)
Filling:
- Heat oil in a large skillet over high heat,
- Add onion and garlic, cook for 2 minutes.
- Add beef and cook, breaking it up as you go, until it's all changed from pink to brown.
- Add Spices, stir through. Then add Tomato paste and cook for 1 minute.
- Add rice, corn and chicken broth. Stir, bring to simmer, place lid on and lower heat to medium low.
- Cook for 13 - 15 minutes until rice is JUST cooked - mixture should be fairly loose still at this stage, not thick and stodgy (see video).
- Stir in green onion.
Fill & Bake:
- Spoon half the filling into the prepared capsicums.
- Top with half the cheese, then fill to top with remaining beef rice.
- Place capsicum lids back on, pour 1/2 cup water into the pan.
- Cover tightly with foil, bake 45 minutes.
- Remove foil and capsicum lids. Top with remaining cheese. Bake further 5 to 10 minutes, just until cheese is melted.
- Serve with sour cream and Guacamole! Quick Guac - Note 5.
Notes
- Capsicum / peppers size - filling makes enough for 5 large (about 12cm/4.5" tall, 8cm / 3.5" wide), 6 - 7 medium (10cm/4" tall) or 8 small (8cm / 3.25" tall). I use red, but you can use any colour you choose!
- Rice - recipe works best with long or medium grain white rice. Will also work with basmati or jasmine rice, but will have faint fragrance from rice. Short grain rice will also work, but rice filling texture slightly thicker (due to nature of rice). Sushi rice not recommended, recipe as written not appropriate for brown rice, wild rice, risotto rice or paella rice, but can work with adjustments to liquid amounts and cook times (just to make rice cook through properly).
- Corn - fresh, frozen or canned drained.
- Snug fit - so they help each other stay upright & semi steam as they cook.
- Quick Guac - I make this quick guac frequently for tacos, fajitas, nachos etc:
- Nutrition per stuffed pepper, excluding avo and sour cream. These are large and very filling!
- Scrap 1 large avo into bowl with 1 tbsp of finely chopped coriander/cilantro (optional, but recommended), 1 tbsp lime juice, 1/2 tsp each salt and pepper.
- Use potato masher to mash to desired consistency.
- Adjust salt and pepper to taste.
Nutrition Information
Show Details
Calories
387cal
(19%)
Carbohydrates
36g
(12%)
Protein
27g
(54%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Cholesterol
70mg
(23%)
Sodium
971mg
(40%)
Potassium
856mg
(24%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
4413IU
(88%)
Vitamin C
166mg
(184%)
Calcium
232mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Calories | 387cal | 19% |
| Carbohydrates | 36g | 12% |
| Protein | 27g | 54% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 70mg | 23% |
| Sodium | 971mg | 40% |
| Potassium | 856mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 4413IU | 88% |
| Vitamin C | 166mg | 184% |
| Calcium | 232mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
213 reviews
Excellent
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