Mexican-Style Beef Stuffed Peppers

Make mexican-style beef stuffed peppers, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
140 g Beef mince, 5% fat (Weighed raw. Standard 20% mince is nearly twice the calories at the same weight.)
300 g Red pepper (Two large peppers, halved through the stalk and deseeded.)
60 g Black beans, tinned and drained (Drained weight.)
60 g Sweetcorn, tinned and drained (Drained weight.)
100 g Passata
25 g Reduced-fat cheddar
20 g Spring onion
1 tsp Ground cumin
1 tsp Smoked paprika
A pinch Chilli flakes
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 200°C. Roast the pepper halves cut side up on a tray for ten minutes to soften.
2. Fry the mince in a dry non-stick pan until browned. Add the spices, then the passata, beans and sweetcorn, and simmer for five minutes until thick. Season.
3. Fill the pepper halves with the mince, top with the grated cheese and bake for fifteen minutes until the cheese browns.
4. Scatter with spring onion and serve. A spoon of yogurt on the side suits it.

Contains milk.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/mexican-beef-stuffed-peppers

AI-generated images illustrating the recipe.

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