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Mexican Stuffed Peppers

An extremely deliciously tasty dish that can be served as a main or side. It’s really simple to prepare and perfect with a crisp salad. Great made the day before and heated for lunch or dinner.

Serves 4-8


4 Red or Green Peppers

400g Mince Beef (5% Fat)

1 Onion finely chopped

1 Tin Chopped Tomatoes

2 Cloves Garlic

2 Teaspoons Mixed Herbs

4 Tablespoons Tomato Purée

30g Mexican Cheese Grated


Wash the Peppers and cut in half down the centre of each pepper, removing the seeds and stalk and place in a large oven proof dish ready to be filled. In a non stick frying pan fry the onions and mince until browned, add the garlic and herbs and fry for 2 minutes then add the tomato purée. Continue to cook for a further 2 minutes until Tomato purée changes to a deeper red.

Add the tinned tomatoes, mix well and simmer for a 5 minutes.

Fill each Pepper half with the mince and sprinkle over Mexican cheese. Cook at approx 175 for 30 minutes or until cheese is lightly browned at the edges and peppers are cooked through.

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