That moment when you cut into these Mexican Stuffed Peppers and the cheesy, flavour loaded juicy beef and rice 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.
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.
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
Mexican Stuffed Peppers
Recipe video above.
- 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/ 12 oz ground beef ((mince), lean)
- 1/4 cup tomato paste
- 1 1/4 cups (315 ml) chicken broth/stock (, low sodium)
- 1/2 cup white rice (, long or medium grain, raw (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
For serving (optional):
- Guacamole ((Note 5 Quick Guac))
- Sour Cream
- 1 tbsp fresh coriander/cilantro (, finely chopped)
- 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.
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.
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 2 tbsp
- 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!
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!
The post Mexican Stuffed Peppers appeared first on RecipeTin Eats.
Original source: https://www.recipetineats.com/mexican-stuffed-peppers/