Mexican Stuffed Peppers

Prep Time 10 mins
Cook Time 50 mins
Course Lunch, Main Course
Servings 4 people
Calories 281 kcal


  • 4 peppers, whole
  • 400g 5% fat lean minced beef
  • 400g can chopped tomatoes
  • 160g cooked rice
  • 2 tbsp Mexican spice blend


  • Preheat the oven to 190°C / Fan 170°C / Gas 5 / 375°F. Heat a large pan over a medium-high heat and cook the beef for 5-7 minutes until browned. Add in the tomatoes and rice and bring to the boil, then reduce the heat and simmer gently, covered, for around 6-8 minutes
  • Meanwhile, cut off the tops from peppers and remove the seeds from the inside. Place the peppers on a baking dish and fill the peppers with the beef mixture.
  • Cover the dish with kitchen foil and bake in the oven for 35 minutes, or until the peppers are tender.


Nutrition per serving: Protein 23g, Fats 10g, Carbs 23g
To make a vegetarian version, substitute the mince beef for vegetarian mince
Keyword Dairy Free, Gluten Free, High Protein

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