Mexican Stuffed Peppers
Servings Prep Time
6people 15minutes
Cook Time
40minutes
Servings Prep Time
6people 15minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Heat the oven to 200C/180C fan/gas 6. Halve 6 of the peppers lengthways and remove the seeds/core. Place in an oven proof dish or baking tray and leave to one side.
  2. Brown the mince meat in a large frying pan over a medium heat. While the mince is browning chop the 7th pepper and onion into small chunks.
  3. Once the mince is cooked drain any fat/juices that are released. Return to the heat and add the onion, chopped tomatoes, crumbled stock cubes, paprika and garlic. Season with salt and pepper and cook for 2-3 minutes.
  4. Add the honey, chopped pepper, basil, rice and cook for another 5 minutes.
  5. Spoon the mixture evenly into the halved peppers until they are almost overfilling. Top with grated cheese and cook in the oven for 20 minutes or until the cheese is golden.
  6. Place the peppers on a plate and serve with wedges, greens or a salad.
Recipe Notes

The cooked rice may be any type you prefer; white, brown or even a flavoured packet of microwave rice if you are short for time. You could also swap the rice for quinoa, grains or any gluten free option too.

Feel free to also change up the kidney beans for black beans or mixed means.