Tex-Mex Beef and Rice Stuffed Peppers with Melted Cheddar
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Ingredients
- 4 large bell peppers (mixed colours)
- 500 g beef mince
- 300 g cooked long-grain rice (cooled)
- 1 onion, diced
- 2 garlic cloves
- 200 g tinned chopped tomatoes
- 1 tsp chilli powder
- 1 tsp ground cumin
- 80 g grated cheddar cheese
Nutrition (per serving)
- Calories
- 537 kcal
- Protein
- 33.9 g
- Carbohydrate
- 35.3 g
- of which sugars
- 12 g
- Fat
- 28.1 g
- of which saturates
- 12.9 g
- Fibre
- 5.3 g
- Salt
- 0.62 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Halve the peppers lengthways and remove the seeds.
- 2
Brown the beef mince with the onion and garlic cloves for 8-10 minutes until no pink remains.
- 3
Stir in the cooked rice, tinned chopped tomatoes, chilli powder and ground cumin.
- 4
Spoon the mixture into the pepper halves, place in a baking dish, scatter with the grated cheddar cheese, and bake for 25-30 minutes until the peppers are tender and the filling is piping hot.
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