Servings
Font
Back
0 from 213 votes

Mexican Stuffed Peppers

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. 🙌🏼

Prep Time
20 mins
Cook Time
1 hr 20 mins
Servings: 5
Calories: 387 kcal
Course: Main Course
Cuisine: American , Mexican

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

Instructions

    Cup of Yum
  1. Preheat oven to 180C/350F.
Hollow Peppers:
    Cup of Yum
  1. 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.)
  2. Place capsicums in a baking dish that will fit them snugly (Note 4)
Filling:
  1. Heat oil in a large skillet over high heat,
  2. Add onion and garlic, cook for 2 minutes.
  3. Add beef and cook, breaking it up as you go, until it's all changed from pink to brown.
  4. Add Spices, stir through. Then add Tomato paste and cook for 1 minute.
  5. Add rice, corn and chicken broth. Stir, bring to simmer, place lid on and lower heat to medium low.
  6. 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).
  7. Stir in green onion.
Fill & Bake:
  1. Spoon half the filling into the prepared capsicums.
  2. Top with half the cheese, then fill to top with remaining beef rice.
  3. Place capsicum lids back on, pour 1/2 cup water into the pan.
  4. Cover tightly with foil, bake 45 minutes.
  5. Remove foil and capsicum lids. Top with remaining cheese. Bake further 5 to 10 minutes, just until cheese is melted.
  6. 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

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

% 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.