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🍽️ Mexican Stuffed Peppers

480 kcal · 55 min · 4 servings

Ingredients

• 4 bell pepper(s) (mixed colors)
• 250 g ground beef
• 1 onion(s) (diced)
• 1 can kidney beans (265 g drained weight)
• 60 g rice
• 1 small can/corn (140 g drained weight)
• 1 small jar Salsa (200 ml)
• 120 g cheddar cheese (grated)
• 2 carrot(s) (shredded)
• 2 clove(s) (chopped)
• Guacamole
• Crème fraîche
• 1 tsp cumin powder
• 2 tsp coriander powder
• 2.5 tsp paprika powder
• Cayenne pepper
• Salt
• Olive oil

Instructions

1. 1. Cook the rice in double the volume of lightly salted water according to the package instructions.
2. 2. Preheat the oven to 180 degrees Celsius.
3. 3. Remove the stems and seeds from the bell peppers.
4. 4. Cut off the tops of the bell peppers.
5. 5. Place the empty peppers upright in a baking dish or casserole.
6. 6. Heat some oil in a pan.
7. 7. Fry the minced meat until crumbly.
8. 8. Add the onions and garlic.
9. 9. Sauté the vegetables briefly.
10. 10. Sprinkle the spices over the mixture.
11. 11. Toast the spices briefly.
12. 12. Stir in the kidney beans.
13. 13. Stir in the corn.
14. 14. Stir in the carrots.
15. 15. Add the cooked rice.
16. 16. Add half of the cheese.
17. 17. Add the salsa.
18. 18. Mix everything well.
19. 19. Fill the bell peppers with the minced meat mixture.
20. 20. Sprinkle the stuffed peppers with the remaining cheese.
21. 21. Distribute any leftover filling in the casserole.
22. 22. Bake the peppers in the preheated oven for 35 to 40 minutes until golden brown.
23. 23. Serve the stuffed peppers with guacamole.
24. 24. Serve the stuffed peppers with crème fraîche.

Nutrition per serving

• kcal: 480
• Protein: 30 g · Fett/Fat: 24 g · Carbs: 37 g