These vibrant sweet peppers are made with a delicious filling of rice, mince and Mexican spices. They're then topped with as much cheese as they can handle which turns into a golden, chewy layer of decadence in the oven.
I've used Uncle Ben's Spicy Mexican rice for these but you can also use plain rice or just leave it out entirely if you want a lower carb version.
I like to serve these with sour cream and guacamole which really ties the Mexican flavours together.
Ingredients
500g Quorn mince or mince of choice
1 packet Uncle Ben’s Spicy Mexican rice (or microwave rice of choice)
6 large bell peppers
1 onion
As much cheese as your heart desires (I use a blend of cheddar and mozzarella)
20g smoked tomato paste
15ml olive oil
6 cloves garlic, crushed
2-3 chillies
1 tbsp smoked paprika
1 tbsp ground cumin
1 tsp chilli powder
Salt to taste
Method
Preheat oven to Gas Mark 5/ 180 degrees.
Heat oil in a large skillet or deep pan and add the onion.
Once the onion has softened add in the mince along with the tomato paste, garlic, chillies, spices and salt.
Cook on a medium heat until the mince has cooked through.
In the meantime, prepare your peppers by cutting them in half and placing in a baking dish or on a baking tray.
Once the mince is cooked, add in the packet of rice and cook for another 2 minutes or so.
Once done, start filling your peppers with the mince mixture.
Top with cheese and pop into the oven.
Bake for about 25-30 minutes or until the cheese is a lovely golden brown.
Garnish with coriander and serve with sour cream and guacamole.
Makes about 6 peppers
Macros per pepper: 269 calories, 10g fat, 28g carbs, 20g protein.
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