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!
Really filling and tasty. Something a bit different and very easy to follow. Made the guacamole as well. Next time might up the spices a tad. Thanks Nagi, love yr recipes
So delish and fun to make! Made the guac too. Nice touch! Will definitely make again! Thank you Nagi!
You’re so welcome Leslie!! N x
Everything is in the right proportion. I thought the rice was too little. NOPE, this recipe is perfect as is. We are all 4, just my husband and I. Couldn’t stop ourselves.
I love hearing this Davinia – thanks so much for letting me know 🙂 N x
Another fantastic recipe!!
I made this last night, sooo tasty and low in calories, what more could I ask for!!
So delicious as are all Mexican dishes you create. I love that they’re under 400 calories too – perfect for my macro tracking. So easy to make. Thanks!
I’m so glad you love it Leah!! N x
Hi Nagi,
Being vegetarian what can I replace beef with in Mexican stuffed peppers recipe? Please let me know.
BTW My daughter absolutely loved making triple chocolate cookies and chocolate cake using your recipe. Super addictive of your recipes!
Often vegan recipes will call for diced mushrooms mixed with diced eggplant.
Good day!
Loved the Mexican Stuffed Peppers.
I have not had a recipe of yours that I have not enjoyed. Your filming makes my mouth water. You have a great technique in both cooking and presentation. Grew up in England and some of your recipes are like I am back home.
Whats the best way to reheat the stuffed peppers?
Thanks for all that you do!
Hi Michael, I’m s glad you loved them, I usually just reheat in the microwave 🙂 N x
Hi Nagi, I just wanted to say your recipes are AMAZING! I’m in NZ and we have been in full mode lock down for almost 4 weeks. I’ve been so inspired by your recipes and during this time at home found my love for cooking again 🙂 I look forward to having a glass of wine and making a new recipe from the wide range you have available, every evening! Thank you so much! P.s. this recipe was, of course- another hit 🙂
Hi Nagi, thanks for your delicious recipe. My third recipe of yours this week and all a success with the family. Will definitely try more of your recipes I am hooked.
Thank-you
Hi Nagi, thanks for another delicious success! made this last night and it was very popular. I used green capsicums and they could have used a bit more cooking time I think – came out still quite crunchy, but delicious just the same. Thank you!
This is my 4th recipe to follow of yours this week, am totally loving them, thank you ❤️ any suggestions to use the leftover mince?
Hi Dawn, I’m so glad you loved it – you could stuff baked potatoes with this mince or even top corn chips for some tasty nachos!! N x
Hi Nagi,
You’ve definitely inspired me during these strange times 👍.
Just one question, are these freezable? As a shift worker I’m always looking for things I can make at home but then take to work for nightshift
Hi Leigh, yes I have successfully frozen them before 🙂 N x
Do I cook then freeze or freeze first – defrost and cook later ?
Somebody asked if you want to freeze. Do you assemble and freeze raw (as in peppers) or cook them then freeze? I cdnt see any answer to the question raised.
Excellent! Do you defrost and then cook in the water/foil as per the original recipe ?
So good!
Thanks Amy! N x
Made this last night, thanks again Nagi. I just love, love love this recipe, and have leftover beef mince (since I only made two caps as just hubby and myself) so I’m going to add some tomatoes to half leftovers, and serve with spaghetti with Parmesan (cheese, of course!) and freeze the rest for another stuffed capsicum meal down the track! It’s the yummiest meal, thanks again. And hugs to Dozer. K xx
Sounds like a great idea Kate! Enjoy! N x
I made these yesterday and they are amazing!! Thank you Nagi, from Canada. I must confess I used homemade vegan cheese instead of the mozz (I know how you feel about vegans 😉 — I personally am not but I love experimenting with making vegan cheese) and they were DELICIOUS with it! Thank you!
That’s so great to hear!!
Perfect, as ever, Nagi.
My Brazilian partner gave a big thumbs up and took left over filling to work today for lunch…. 😁!!
I like the idea of the rice being added as needed so in the future I can make a big batch and freeze.
I’m so glad you enjoyed it Cat! ❤️
Delicious, 5/5. Will make this recipe again. I tweaked the recipe by using Uncle Ben’s Mexican Style Rice, cooked rice as per instructions, and then combined all other ingredients.
Sounds like the perfect shortcut Marta!
Hi Nagi, would this be any good with chicken or turkey mince?
Hi Sophie – sure thing! Enjoy – N x
Another winner in our household. We added some finely diced red onion and tomato to the guacamole and it really was amazing with the stuffed peppers. Going into our weekend rotation. Thanks Nagi!
Hi, could you substitute quinoa for rice?