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!
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Cheesy Tomato Vegetable Pasta – 378 calories for almost 2 cups
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Hot and Sour Soup – Clocking in at 216 calories for a giant bowl of this spicy Chinese Soup!
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Creamy Pumpkin Soup – 189 calories for a giant, steaming bowl!
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Chinese Chicken and Noodle Soup – 332 calories for a piping hot bowl of Chinese Noodle Soup!
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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!
Leigh says
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
Nagi says
Hi Leigh, yes I have successfully frozen them before 🙂 N x
Pauline says
Do I cook then freeze or freeze first – defrost and cook later ?
jan says
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.
Leigh says
Excellent! Do you defrost and then cook in the water/foil as per the original recipe ?
Amy Morgan says
So good!
Nagi says
Thanks Amy! N x
Kate J says
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
Nagi says
Sounds like a great idea Kate! Enjoy! N x
KT says
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!
Nagi says
That’s so great to hear!!
Cat says
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.
Nagi says
I’m so glad you enjoyed it Cat! ❤️
Marta Castro says
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.
Nagi says
Sounds like the perfect shortcut Marta!
Sophie says
Hi Nagi, would this be any good with chicken or turkey mince?
Nagi says
Hi Sophie – sure thing! Enjoy – N x
Jodie says
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!
shayla says
Hi, could you substitute quinoa for rice?
Scarlett says
Hi, this looks amazing! Do you think I could make it vegeterian friendly by subbing the beef for black beans? I know it won’t be as juicy, maybe add less stock? Love your recipes. Thanks!!
Nagi says
Hi Scarlett, I’m sure you could, I just haven’t tried so can’t give you accurate feedback – N x
Macy says
I can’t wait to try this recipe! It looks delicious. My afternoon will be pretty busy, I was wondering if this is something I could go ahead and make now, but just stick in the fridge until I’m ready to bake?
Nagi says
Hi Macy, yes definitely fine to make ahead – I hope you love it!
Luana says
Just tried this recipe tonight! Everyone loved it. I was surprised that it was that filling…I didn’t manage to eat a whole pepper. Can’t wait to try more of your recipes.
Nagi says
I’m so glad you loved it Luana!!
Anastasia says
Quick question, could i substitute mozzarella with feta cheese? i love its saltiness… Should i do half and half??
Thank you!!
Nagi says
Hi Anastasia, just reduce the salt in the recipe and I’d reccomend a blend of both Mozz and feta 🙂
Beverly L Rancatore says
Can the stuffed peppers be frozen to use at a later time?
Nagi says
Hi Beverly, I don’t see why not!
Mary Tuerk says
Delicious!
Nagi says
Thanks so much Mary!
JENNIFER says
can this recipe be done on stove top?
mary mccrank says
can i use the package of mexican mix and not all the spices you say?
Nagi says
Hi Mary – I have no idea what’s in the packet mix sorry, I prefer to make mine from scratch!
Sophie says
Delicious recipe! I doubled the rice and added a bit more water. Went down very well! Served with roasted carrots and broccoli.
Nagi says
Sounds divine Sophie!
Ann Baker says
Soooooo good! I did use a Mexican cheese blend but otherwise kept everything “as is” and they were wonderful. Whole family enjoyed!
Nagi says
That would have been amazing Ann!!
B Houle says
Wow, yummy! Absolutely great inventive recipe! *Much* better than my usual stuffed peppers!
Nagi says
I’m so glad you loved it B!