Mexican Stuffed Peppers

Prep 10 mins | Cook 50 mins | Kcal 281 | Fat(g) 10| Carbs(g) 23 | Protein(g) 23



Serves 4

4 bell peppers
400g lean ground beef
400g can chopped
1 cup (160g.) cooked rice
2 tbsp. Mexican spice blend



What you need to do

1. Preheat the oven to 190°C. Heat a large pan over a medium-high heat and cook the beef for 5-7 minutes until browned. Add in the tomatoes and, rice and bring to the boil, then reduce the heat and simmer gently, covered, for around 6-8 minutes.

2. Meanwhile, cut off the tops from peppers and remove the seeds from the inside. Place the peppers on a baking dish and fill the peppers with the beef mixture.

3. Cover the dish with kitchen foil and bake in the oven for 35 minutes, or until the peppers are tender.

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