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!
Soooooo delicious 🤤 All the flavours were bang on and it was easy to make. Thanks Nagi!
I am always on the look out for stuffed pepper recipes and this looks and sounds absolutely amazing.
Thank you Arpita! N x
Made this last night for dinner and served with a crisp green salad on the side. Perfect for a Saturday night meal. All of the spices and cheese blended together – worth all of the steps
I’m so glad you enjoyed it Geraldine! Sounds like a perfect Saturday night to me too 🙂 N x
This looks great! Do you think the filling would freeze OK if I made a large batch?
Yes definitely Linda!!
100% yes on the filling! I think the pepper raw would go soggy which might make it collapse when baked 🙂 N x
This was delicious! Thank you Nagi!! I am having leftovers, ’cause I made sure of it!! When will you make Italian stuffed Peppers?
Oooh YUM! I would love to do Italian ones 🙂 Any request on flavour options? Just classic Italian tomato and herb one, or do you want one with salami or Bolognese flavour with beef mince, pizza?? So many options! N x
Do we have to soak/wash the rice first? Or the rice can go straight in? Thanks
Hi Tanya, no need, just as per the recipe directions – N x
How about Classic and Bolognese Flavor? I love them both!! There are indeed so many options! I made Gozleme over the weekend and it came out beautiful and delicious! Thank you so much Nagi!!
Love your recipes, and love seeing Dozer. Thank you so much.
Thanks Margaret!! N xx
This dish looks so delish, I can’t wait for tonight to try it for dinner! I wonder if a vegetarian version using red kidney beans instead of mince would work?
100% YES!!! Or black beans or more vegetables! N xx
Remember being about 22 years old and for the first time in Rome. Walking down the stairs off via Veneto for lunch in supposedly the best restaurant in the city and being faced with a wide table totally covered with stuffed vegetable dishes. Being an ardent meat-eater at the time I was not hugely impressed ! Thank God for a fabulous head waiter who changed my mind for all time to come 🙂 ! Love capsicums, use them in some form almost every day and your recipe stands in line to be made soonest . . . fabulous !!!
Oooh YES! I am totally with you there Eha!! N xx
They look lovely, Nagi, but I always opt for green bell peppers with Mexican filling… the flavor of green bells is made for Mexican.
Red bells are reserved for a filling with Italian sausage – it’s a classic. 🙂
I must confess, I am a huge fan of the flavour of red capsicum over green!! 🙂 N xx
Loved this recipe. Am enjoying your blog about Dozer. Looking forward to seeing more of your trip through Viet nam and the recipes
Cheers
Sally
Thank you Sally! N xx
Nagi,
Wonderful recipe, as always. Added minced jalapeno and Velveeta to half of the recipe. Awesome.
Need your help. I cannot get your postcards from VN. All the links are broken in my email and I can’t find them on your website. (BTW, the links on all except the main dish are always broken in my email. My bad? or yours?
Help me Nagiwan Kinobe. You’re my only hope.
Oh no! Let me look into my email newsletter and see what’s going on! N xx
Whoops! Thought I was posting about the sausage rolls.
Am planning to make the stuffed peppers tomorrow. Have the braised lamb shanks in the oven now. Sure you can tell that you are my “go to” food blogger. Thanks.
Oooh I could totally go some shanks right about now myself! N xx
Ummm Nagi the instructions don’t agree with the video.
The video shows the corn added with the rice and chicken stock/broth but the instructions puts the corn in with the green onion.
I’m sure you did this to see who was watching/reading and not just adoring darling Dozer.
Me again, sorry.
The second cooking times are different in the video to the instructions.
THANK YOU JACKIE!!! What would I do without you 🙂 N xx
So yummy Nagi! Your recipes make me feel like I’m a great chef to my husband. Thank you.
I love hearing that! Take all the credit, don’t tell him where you’re getting the recipes from! N xx
Your stuffed pepper recipe sounds amazing Nagi! I’m actually salivating while I write this lol!
LOVE reading that! 🙂 N x
Hi Nagi, just made these for the lads at work and WOW they went down a treat only made one each and they wanted more I didn’t have onion powder so used spring onions and served them with homemade garlic mash and garlic bread
Wow you treat your boys well! 🙂 Glad they enjoyed it!! N xx
hi can you add black beans as well? would i need to cut back on the corn? thanks.! it looks awesome. ali
It can take black beans! You could fill an extra pepper 🙂 N x
Great stuffed pepper recipe..in Toronto peppers are bountiful it’s summer..you are a busy girl in Vietnam and also posting recipes. .as for Dozer and his caregiver we too arelucky here in Toronto. .Luca has an excellent pet sitter..
It has been pretty busy!! I got home and literally collapsed with exhaustion 🙂 N xx
I’m looking to lower my caloric intake, and this definitely hits the spot!
Sure you’re doing great on your video quest! Don’t worry too much about makeup and such, it’s not a big thing – your food is! If anyone can hit this out of the park, you will!
Thank you for the vote of confidence Mimi!! N xx