These Mexican stuffed peppers are so easy to make! They are really simple and full of flavour. They are also a great option if you have a lot of people to feed, but don’t want to spend all of your time in the kitchen. They can even be made gluten free too (see the recipe notes)!

It’s been a little quiet on Laura-Simone lately as life has been crazy with moving house, new jobs etc, but in the chaos of moving I got my bug for cooking and baking back – something that I have missed for a long time!

I love to experiment and create simple recipes that are easy to make and don’t take up too much of my time. The ingredients need to be simple too. I am all about every day food; made fresh with all the things we normally all have hanging around in the cupboard.

That’s where these Mexican stuffed peppers came in. The fridge was looking a little bare and a food shop was desperately needed, but I wanted to make sure I used up all the little bits we had left before filling the cupboards up again. I threw all these different bits together and it came out so much better than I expected. I had loads left over too, so I popped the filling in the freezer for next time.

That’s what I love about these, not only are they easy to make, but you can cut the time down even more if you batch cook or prepare it ahead of time. They are ideal for busy weeks, or if you have people coming over for dinner. It means you don’t need to be stuck in the kitchen for too long and you can enjoy having company.

After my success with these I started experimenting a bit more, meal planning and creating some new recipes. I then realised that there might be other people who are in the same situation as us – fed up of eating the same food all the time, wasting money on food that doesn’t get eaten up or spending an extortionate amount on food shopping every week. So, I have decided to start sharing all my little creations on here and hopefully they might give you all some food inspiration.

If you make these Mexican stuffed peppers don’t forget to take a picture and tag them with #LauraSimoneEats 

Print Recipe

Mexican Stuffed Peppers

Course

Main Dish

Cuisine

Mexican

Prep Time

15 minutes

Cook Time

40 minutes

Servings

people

Ingredients

• 500 g beef mince
• 1 onion
• 400 g chopped tomatoes (1 tin)
• 2 beef stock cubes
• 1 tbsp paprika
• 2 cloves garlic finely chopped
• 1-2 tbsps honey
• Large handful of fresh basil
• 400 g red kidney beans (1 tin)
• 250 g cooked rice *see recipe notes
• 7 bell peppers
• 100 g cheese grated (optional)

Course Main Dish Cuisine Mexican Prep Time 15 minutes Cook Time 40 minutes Servings people Ingredients 500 g beef mince 1 onion 400 g chopped tomatoes (1 tin) 2 beef stock cubes 1 tbsp paprika 2 cloves garlic finely chopped 1-2 tbsps honey Large handful of fresh basil 400 g red kidney beans (1 tin) 250 g cooked rice *see recipe notes 7 bell peppers 100 g cheese grated (optional)

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.

 

 

Print Recipe

Mexican Stuffed Peppers

Course

Main Dish

Cuisine

Mexican

Prep Time

15 minutes

Cook Time

40 minutes

Servings

people

Ingredients

• 500 g beef mince
• 1 onion
• 400 g chopped tomatoes (1 tin)
• 2 beef stock cubes
• 1 tbsp paprika
• 2 cloves garlic finely chopped
• 1-2 tbsps honey
• Large handful of fresh basil
• 400 g red kidney beans (1 tin)
• 250 g cooked rice *see recipe notes
• 7 bell peppers
• 100 g cheese grated (optional)

Course Main Dish Cuisine Mexican Prep Time 15 minutes Cook Time 40 minutes Servings people Ingredients 500 g beef mince 1 onion 400 g chopped tomatoes (1 tin) 2 beef stock cubes 1 tbsp paprika 2 cloves garlic finely chopped 1-2 tbsps honey Large handful of fresh basil 400 g red kidney beans (1 tin) 250 g cooked rice *see recipe notes 7 bell peppers 100 g cheese grated (optional)

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.