Mexican Stuffed Peppers

Print Pin Rate Add to Collection
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Calories: 258kcal
Author: Matt Cooney


  • 2 large halved peppers
  • 200g 5% lean beef mince (or Quorn mince)
  • 50g kidney beans (drained tin)
  • 2 cloves finely chopped garlic
  • 1 finely chopped onion
  • 1 handful chopped coriander
  • 40g low fat grated cheddar
  • 1/2 tin chopped tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 kcal spray
  • salt and pepper


  • Half the peppers and place on a lined baking tray.
  • Spray with one kcal spray and grill for 10 minutes turning over half way through and respraying with one kcal spray.
  • Meanwhile, heat a pan on medium and spray with one kcal spray.
  • Add in the garlic and onion. Sweat for a minute or two.
  • Add in the cumin, paprika and chili powder cooking off the spices for 2 minutes.
  • Add in the mince and cook until brown.
  • Next add the half tin of tomatoes and kidney beans.
  • Season with salt & pepper and simmer for a few minutes.
  • Add in the chopped coriander.
  • Fill each half pepper with the mixture and top with the cheese.
  • Spray again with one kcal spray and grill for 10 minutes until the cheese is melted and they are starting to crisp up.
  • Serve with a side salad.


Serving: 1full pepper (2 halves) | Calories: 258kcal | Carbohydrates: 22g | Protein: 23g | Fat: 8g