That moment when you cut into these Stuffed Peppers and the cheesy, flavour loaded juicy beef and rice Mexican 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. 🙌
Stuffed Peppers
Anything “stuffed” is infinitely more enticing that the unstuffed counterpart. Stuffed zucchini flowers. Stuffed mushrooms (try these pizza stuffed ones). Stuffed Chicken Breast.
And of course, the litany of stuffed sweet treats – Caramel Stuffed Brownies, Nutella Stuffed Brownies, Nutella Stuffed Pancakes.
Though to be fair, the unstuffed version of brownies and pancakes are fabulous as they are, and stuffing them takes it to another level.
Capsicum, on the other hand, are not so exciting in plain, raw form.
But stuffed?
They’ve got my name ALL over them. Look at that molten, oozing, cheesy, flavour loaded beef and rice stuffing!!
Bell peppers = capsicum
Just for clarity, what we call “capsicum” here in Australia as well as other countries included NZ, South Africa and India , are known as “bell peppers” or “sweet peppers” in most of the rest of the world.
They come in various colours, with red and green being the most popular. I adore the colour of the yellow and orange ones, and usually the first thing I think of when I see them are Fajitas! Both chicken and beef. 🙂
What goes in stuffed peppers
Here’s what I put in my Mexican stuffed peppers. Basically, it’s all the flavourings of everybody’s favourite Ground Beef (Mince) Tacos, plus stuff to make it saucey and juicy (tomato paste and chicken broth) plus rice.
I’ve tried a bunch of other filling flavours in the past, but I keep defaulting back to Mexican. Big, punchy flavours for a juicy cheesy, beefy filling. It’s perfect for stuffing inside peppers!
How to make Stuffed Peppers
The making part is straightforward, though the assembling part makes this take a little longer than the usual quick ‘n easy dinners.
I like to completely cook the rice with the beef and flavourings on the stove before stuffing into the peppers. I find this to be the safest way to make stuffed peppers, to ensure the rice cooks through completely.
In the past, I’ve tried only partially cooking the rice on the stove, but sometimes the rice didn’t finish cooking in the oven. So nowadays I stick with fully cooking the rice on the stove!
The other things I like to do which might not be “normal” but is totally fabulous is to stuff a layer of cheese in the middle.
Just imagine that moment when you cut into the piping hot Stuffed Capsicum and the layer of cheese comes oozing out…oh wait, there’s not need to imagine. Just watch the video below!
FILLING – and HEALTHY!!!
This recipe makes enough for 5 very generously stuffed peppers (1 should be filling for a grown man), 6 to 7 medium capsicums or 8 to 10 small peppers (great starter idea!).
And yet, even for the giant capsicums pictured, these are only 387 calories each! The WHOLE THING – capsicum and rice and beef!
Well, it does exclude the sour cream and guacamole. I simply cannot be held responsible for how much guac you pile into your stuffed pepper!! ~ Nagi x
SOME EPIC, LOW CALORIE EATS that are as filling as they are delicious!
Cheesy Tomato Vegetable Pasta – 378 calories for almost 2 cups
Hot and Sour Soup – Clocking in at 216 calories for a giant bowl of this spicy Chinese Soup!
Creamy Pumpkin Soup – 189 calories for a giant, steaming bowl!
Chinese Chicken and Noodle Soup – 332 calories for a piping hot bowl of Chinese Noodle Soup!
Browse the Low Cal recipe collection
Watch how to make it
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Mexican Stuffed Peppers
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
- 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.
Recipe Notes:
- 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:
Life of Dozer
Daily update pics on Dozer from the golden retriever boarder while I’m overseas in Vietnam filming my first travel video! Here he is at my local dog beach, Bayview. She takes the gang (her Goldies + the boarders) to the beach 3 to 4 times a week. She’s not even close – she’s 30 minutes away. And have I mentioned that she also works a full time job??
I have no idea how she fits it all in! She’s truly incredible. I couldn’t ask for greater care for Dozer. She looks after him so well, even better than her own dogs I’d say!! 😂 He is spoilt rotten – and he’s as obsessed with her as she is with him. His behaviour around her is unrecognisable – he does as she commands, he has this suck-up tail wag reserved especially for her, he gazes up at her with adoring eyes.
It’s seriously unbelievable how much he adores her!
I’ve cooked these a couple of times but today I decided on a switch out. No rice but a can of kidney beans instead so less liquid
I love the cheese surprise in the middle.
They freeze well but seldom any
left over
A huge hit. I’ve also made them for vegetarians and vegans. Always well accepted and appreciated
Love it. Thanks Nagi
Have you tried these with Cauliflower rice?
Hi Amber, the recipe would need adjusting as it wouldn’t absorb the liquid. Cook times would be completely different too. N x
Hi Nagi, can this be done in the slow cooker? Thanks 🙂
really yum thank you
Love love LOVE this recipe. There’s only two of us, so I always freeze half the filling and it makes for a super-quick meal when I don’t feel like cooking. So delicious!
I made these peppers last week for the first time, and they’ve been on my mind since. They were delicious! I upped the recipe to 10 servings and filled 8 peppers, cooking the unused filling a bit longer and using it to top a salad. The filling flavor is amazing, the peppers were cooked perfectly, and the mozzarella was a great finishing touch. They were a hit with my family, and I can’t wait to make them again!
Is the oven time solely to cook the pepper? I’d like to just make the filling and eat it as is.
Hi Raine, the baking cooks the pepper, but also finishes off the rice. If you just want to eat the filling, just cook a couple of extra minutes to ensure the rice is fully cooked through. N x
I made this today. Minor changes. My husband is a new diabetic. No rice for him. I substituted cooked whole wheat orzo for rice, it was delicious. Seasoning was great!
I’m so happy you found a suitable sub JoAnn, that’s great to hear!!! N x
I made this today. Minor changes. My husband is a new diabetic. No rice for him. I substituted cooked whole wheat orzo for rice, it was delicious. A real treat.Thanks.
Greetings Nagi, I really do not like substituting any ingredient the first time I attempt a recipe. This amazing recipe came across my feed
I switched Quinoa for Rice, it was definitely delicious. Thank you, perfect blend of spices for this recipe. Stay Well
My Gosh Nagi, these were amazing, I’d pay for them ! And that’s despite my having ran out of cumin and shops being closed for Easter Friday. I also had to sub cheddar but at least I had the condiments 🙂 I can’t wait to make it again with the mozzarella and cumin. Seriously scrumptious! Happy Easter xx
This recipe was perfect!!! I made your Mexican corn salad and guacamole to go with it. So good!!! The videos you make are so helpful. The consistency of the filling was lovely and moist not stodgy. Another winner thanks Nagi!
Hi Nagi. Made this tonight sad we love stuffed capsicum, this was so delicious! But I have 2 teens with big appetites. Other then salad, what would be a good side dish please? Thank you ☺️
Hi Tracey, I’m so glad they were a hit! If you have teens with big appetites, how about a Mexican red rice on the side?! N x
Thank you Nagi xx have a wonderful Easter 🐣
Hi Nagi, quick question about this amazing recipe… can I assemble everything the day before and leave it in the fridge overnight to cook the next day? xx
Yes definitely Michele! N x
Omg, just had this! Absolutely amazing, couldn’t fault it beyond my own little mistake.. check how thick your capsicums are. Mine were really thick so could have been in the oven longer. But didn’t phase me, it’s a winner for dinner!
Have made this 4 times already and we love it! Sent the recipe to my neighbor and my sister and they love it too! The only thing that I changed was the cheese, I prefer mixing it throughout the filling before stuffing the peppers,so you get so you get some cheese in every bite!
Yes you can definitely do that too Pina! I’m so glad you love it! N x
Hi Nagi, would this work without the rice for a lower carb version? Thanks 🙂
Hi Samantha, try using 1 1/2 cups cauliflower rice (as you’ll still need some bulk) & reduce the stock to 1/4 cup. So follow the recipe as written, but you won’t need the total cook time in step 6 as you’re not cooking the rice. Cook for 5 minutes at step 6 to reduce the stock then add the cauliflower rice. The cauliflower will cook in the oven. N x
how long would this take in a crockpot?
thanks.
Can this recipe be frozen once cooked?
Your recipes are always perfect!