Mexican Stuffed Peppers
Prep
20m
·
Cook
1h 30m
·
Total
1h 50m
About This Recipe
This flavorful Mexican Stuffed Peppers recipe combines tender capsicum stuffed with a savory mixture of ground beef, rice, corn, and gooey mozzarella cheese, all simmered in a zesty tomato broth. Perfect for a delicious weeknight dinner or a fun twist on Taco Tuesday! Serve with guacamole and sour cream for an extra treat.
Ingredients
(Servings:
5)
Scale
Convert
Mexican Spices
For Serving (optional)
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories610kcal30%
-
Fat32g49%
-
Saturated Fat13g65%
-
Carbohydrates47g15%
-
Fiber7g28%
-
Sugar13g26%
-
Protein31g62%
-
Cholesterol95mg31%
-
Sodium780mg32%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
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 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.
6. Nutrition per stuffed pepper, excluding avo and sour cream. These are large and very filling!
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 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.
6. Nutrition per stuffed pepper, excluding avo and sour cream. These are large and very filling!
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