Recipes › Dinner

• Dinner
• 50 min
• Gluten-Free

Stuffed peppers Mexican-style

Peppers stuffed with turkey, rice, beans and cheese.

Calories

410

Protein

30 g

Carbs

36 g

Fat

18 g

Per serving. Makes 4 servings.

Ingredients

• 4 Red bell pepper
• 400 g Turkey mince
• 1 tbsp Olive oil
• 1 Onion
• 2 tsp Chilli powder
• 1 tsp Ground cumin
• 200 g Brown rice, cooked
• 200 g Black beans, canned, drained
• 200 g Chopped tomatoes, canned
• 60 g Cheddar

Contains: Milk. Always check the labels of what you buy.

Method

1. Heat the oven to 190°C (170°C fan). Halve the peppers lengthways through the stalk and remove the seeds. Put them cut side up in a baking dish.
2. Peel and chop the onion. Heat the oil in a frying pan and brown the turkey with the onion for 6 minutes.
3. Add the chilli powder and cumin for 1 minute, then stir in the rice, beans and tomatoes and cook for 3 minutes.
4. Pack the filling into the pepper halves and top with the grated cheddar.
5. Cover with foil and bake for 20 minutes, then uncover and bake for 10 minutes more until the peppers are tender and the cheese golden.

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