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 can’t see any reason not to cook these in a casserole dish that has a lid on it as I am cooking only two capsicums. I am also going to use rolled up balls of foil to make sure the capsicums remain upright. Does anyone see an error in my method?
Have made this quite a few times now and it’s bloody excellent!
Just wondering if you can make in advance?? Store in fridge? Freeze?
Fabulous. I made a triple portion. Could have spent more time in the oven to soften the capsicums, but regardless, was a ripper! The sour cream really drives it home.
update: softness of capsicum was perfect the next day!
These really are delish; particularly with soured cream and guacamole! Will be making again 🤩
Another stunner of a recipe. Perfect blend of spices. I had to cook mine n extra 10min but so good
Delicious peppers! I was looking for a different twist to stuffed peppers and this was it! I use Indian spices so I waa surprised to see coriander in the mixture. So good! A good balance of spices for a tasty savory filling. A layer of mozz cheese took it over the top
Forgot to add the stars!
I have made this recipe so many times. I omit the rice, and let the meat and spices cook a little longer, with a splash of Worcestershire sauce for tang. Love love love this easy, filling recipe. Left over meat used in tacos, or as a pasta sauce. So many yummy uses. Thanks again Nagi. Xx
LOVE this dish. So easy to throw together. I make a double batch and the kids eat theirs in tortillas or with corn chips and I devour the capsicum. Now on regular rotation in our house. Thank you Nagi!!
Tonight the peppers were going to take too long for our little ones, so we threw the filling into some tortillas to make quesidillas. Delicious.
These taste absolutely devine….and they look super cute with their little lids on top too! Great for a lower carb option meal and very satisfying. Thank you for another fabulous fail proof recipe Nagi! Kx
Anyway to do these in the crockpot??
We really enjoyed these. Adding to our fall repertoire. Used Jalapeno Monterey Jack cheese instead of Mozzarella and added a cup of black beans. Didn’t have green onions unfortunately, so added some dried chives I had on hand. Thanks Nagi!
Do I Crush the Coriander Seeds?
Just cooked this the other night and WOW! The taste was amazing. I didn’t have any spring onions, so added a big handful of chopped coriander – delicious. Will definitely make again. We had left over mixture and let me just say it was out of this world in a sandwich toasted in a sandwich press at work the next day 😉 Thanks Nagi you are the best!!!!
Just cooked this – AMAZING!!! When I’m looking for a recipe I always end up with Nagi! You have made me love cooking again! (I’m 65!) xo
Nice and easy and quite tasty! Thankyou Nagi.
Hi Nagi, I love this recipe! Just wondering if I could use your Italian Beef Rice Pilaf from your cookbook to stuff the capsicums with? Just looking for an Italian variation. Thank you 😊 (loving your book!)
We always love stuffed roasted capsicum and I tried your recipe tonight. Love your recipes as always, especially the filling, though I skipped the cheese and replaced the rice with quinoa instead. The capsicum needed longer cooking time. What I would do next time is to half roast the capsicum first before adding the stuffing. Congrats on another beautiful recipe!
Thanks Nagi this is such a versatile recipe. Made them with turkey mince the first time and they were delish. Have also made with lentils and brown rice (longer cook time on the rice) but worked really well.