Recipe

Mexican stuffed peppers, built in ten minutes flat.

Kieran By Kieran
25 June 2026 · 1 min read
Prep 10 mins Cook 50 mins Serves 4 Easy
Four Mexican stuffed bell peppers filled with seasoned beef and rice, baked until tender in a ceramic dish

0

Calories

0g

Protein

0g

Carbs

0g

Fat

Per serving (makes 4).

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Five ingredients, ten minutes of hands-on work, and four portions of something that actually tastes like effort. These stuffed peppers are the kind of recipe that makes a Sunday feel very productive.

Lean beef and rice get a proper simmer in seasoned tomatoes before the whole lot gets packed into peppers and baked until tender. The oven does the heavy lifting while you do something else entirely. Gluten free, dairy free, meal-prep ready, and 23 grams of protein a serve.

Pack it on Sunday, eat it all week. The peppers even reheat beautifully.

Method

Preheat and brown. Preheat the oven to 375°F (190°C). Heat a large pan over a medium-high heat and cook the beef for 5-7 minutes until browned. Add the tomatoes and rice, bring to the boil, then reduce the heat and simmer gently, covered, for around 6-8 minutes.

Fill the peppers. Meanwhile, cut the tops off the peppers and remove the seeds. Place them on a baking dish and fill each pepper with the beef mixture.

Bake until tender. Cover the dish with kitchen foil and bake for 35 minutes, or until the peppers are tender.

Chef's tips

  • Meal prep sorted. These keep well and reheat beautifully, so make the full batch and portion into containers for the week.
  • No spice blend? Use 1 tsp each of cumin, smoked paprika and garlic powder as a simple swap.
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Kieran The chef

Kieran

Chef of 15 years, nutrition coach, and the one actually cooking your meals in Hawke's Bay. More about Kieran

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