Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Mexican Stuffed Peppers Recipe
That second whenever you lower into these Stuffed Peppers and the tacky, flavour loaded juicy beef and rice Mexican filling comes oozing out…..
THEN you discover out it’s solely 387 energy for a large stuffed capsicum?? It’s a bit of meals miracle, proper there. 🙌
Stuffed Peppers
Something “stuffed” is infinitely extra engaging that the unstuffed counterpart. Stuffed zucchini flowers. Stuffed mushrooms (attempt these pizza stuffed ones). Stuffed Chicken Breast.
And naturally, the litany of stuffed candy treats – Caramel Stuffed Brownies, Nutella Stuffed Brownies, Nutella Stuffed Pancakes.
Although to be truthful, the unstuffed model of brownies and pancakes are fabulous as they’re, and stuffing them takes it to a different degree.
Capsicum, alternatively, usually are not so thrilling in plain, uncooked type.
However stuffed?
They’ve obtained my identify ALL over them. Have a look at that molten, oozing, tacky, flavour loaded beef and rice stuffing!!
Bell peppers = capsicum
Only for readability, what we name “capsicum” right here in Australia in addition to different international locations included NZ, South Africa and India , are often called “bell peppers” or “candy peppers” in many of the remainder of the world.
They arrive in varied colors, with crimson and inexperienced being the most well-liked. I am keen on the color of the yellow and orange ones, and normally the very first thing I consider once I see them are Fajitas! Each chicken and beef. 🙂
What goes in stuffed peppers
Right here’s what I put in my Mexican stuffed peppers. Mainly, it’s all of the flavourings of everyone’s favorite Floor Beef (Mince) Tacos, plus stuff to make it saucey and juicy (tomato paste and chicken broth) plus rice.
I’ve tried a bunch of different filling flavours prior to now, however I hold defaulting again to Mexican. Large, punchy flavours for a juicy tacky, beefy filling. It’s good for stuffing inside peppers!
How you can make Stuffed Peppers
The making half is simple, although the assembling half makes this take a bit of longer than the same old fast ‘n simple dinners.
I wish to utterly cook dinner the rice with the meat and flavourings on the range earlier than stuffing into the peppers. I discover this to be the most secure technique to make stuffed peppers, to make sure the rice cooks by means of utterly.
Previously, I’ve tried solely partially cooking the rice on the range, however typically the rice didn’t end cooking within the oven. So these days I persist with totally cooking the rice on the range!
The opposite issues I love to do which could not be “regular” however is completely fabulous is to stuff a layer of cheese within the center.
FILLING – and HEALTHY!!!
This recipe makes sufficient for five very generously stuffed peppers (1 needs to be filling for a grown man), 6 to 7 medium capsicums or 8 to 10 small peppers (nice starter concept!).
And but, even for the large capsicums pictured, these are solely 387 energy every! The WHOLE THING – capsicum and rice and beef!
Effectively, it does exclude the bitter cream and guacamole. I merely can’t be held accountable for how a lot guac you pile into your stuffed pepper!! ~ Johnsat x
SOME EPIC, LOW CALORIE EATS which can be as filling as they’re scrumptious!
-
Tacky Tomato Vegetable Pasta – 378 energy for nearly 2 cups
-
Sizzling and Bitter Soup – Clocking in at 216 energy for an enormous bowl of this spicy Chinese language Soup!
-
Creamy Pumpkin Soup – 189 energy for an enormous, steaming bowl!
-
Chinese language Chicken and Noodle Soup – 332 energy for a piping scorching bowl of Chinese language Noodle Soup!
-
Browse the Low Cal recipe assortment
Watch learn how to make it
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
- 1/2 tsp cayenne pepper
- 1 tbsp dried oregano
- 2 tsp cumin
- 2 tsp coriander
- 1.5 tsp onion powder
- 3/4 tsp salt
- Guacamole (Note 5 Quick Guac)
- Sour Cream
- 1 tbsp fresh coriander/cilantro , finely chopped
Instructions
- Preheat oven to 180C/350F.
- 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)
- 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.
- 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
1. 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!
2. 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).
3. Corn – fresh, frozen or canned drained.
4. Snug fit – so they help each other stay upright & semi steam as they cook.
5. Quick Guac – I make this quick guac frequently for tacos, fajitas, nachos etc:
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.
6. Nutrition per stuffed pepper, excluding avo and sour cream. These are large and very filling!
Did You Make This Recipe?
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