Stuffed Bell Peppers
These stuffed bell peppers are perfect on their own and keep well in the fridge to be reheated whenever you need them. This recipe is easy to tweak to your liking - add some cayenne if you like spice, or top with guacamole instead of hot sauce if you want to maximize healthy fats and add a cooling aspect to the dish.
I have such a soft spot for Mexican food, so yes, every second recipe on here will most likely be Mexican!! The simple yet vibrant flavors, and ease of making so many healthy versions of these recipes keeps me coming back.
What You’ll Need:
A large frying pan and an oven proof dish
500g ground meat (I used pork, but beef, chicken or a vegetarian alternative would all work)
1 diced onion
1 diced bell pepper / 4 whole bell peppers for stuffing
2 diced cloves of garlic
1 cup of cooked rice (or quinoa)
1 small can of corn kernels or niblets
1 small can of black beans
1 lime (or lime juice)
Chili powder, red pepper flakes, cumin, salt and pepper to taste
1 cup of grated cheese
Optional: Dollop of cream cheese
Optional: Extra grated cheese
How To Make:
- Preheat the oven to 350F / 175C.
- Cook the onion, garlic and pepper until tender, then add the ground meat and cook thoroughly.
- While that is cooking, prepare the peppers you will be stuffing by either cutting them in half from stem to bottom, or by cutting just the top off. Clean out the seeds and inner membrane.
- Add the corn, beans, cooked rice and cream cheese (if you are using it) to the meat mixture.
- Season with lime juice, chili powder, cumin, red pepper flakes, salt and pepper to your liking.
- Spoon the filling into the peppers, taking care to press down after each spoonful so there aren’t empty pockets.
- Top with a generous amount of grated cheese, and cook until the peppers are soft (you will see the outsides start to shrivel), and the cheese topping is crispy and golden.
- For a richer, cheesier version, add 1 cup of grated cheese into the filling mixture.