Mexican Stuffed Peppers

Simple prep and easy to enjoy, these Mexican inspired stuffed peppers are a delicious addition to any weekly meal plan! With essential fiber, the phytonutrients of brightly colored peppers, and protein to keep you satisfied and energized, you'll love having this dish in your rotation. 

Serves 4

Ingredients

Instructions

Cook the rice or quinoa according to the package directions. 

Preheat the oven to 375°F .

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.

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.

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

Serve with a simple vegetable like Roasted Broccoli that can be cooked at the same time! 

To Make Ahead

Prep peppers following recipe instructions, and store unfilled in an airtight container for up to 2 days. Cook ground meat, add rice, tomatoes and seasonings and cook per recipe instructions. Put meat and rice mixture in a separate airtight dish and store in the refrigerator for up to 4 days. When ready to assemble, place peppers in a baking dish, fill with meat & rice mixture, and bake in a 375º oven for 35-40 minutes or until peppers are tender.  

Pro Prep Tips

Make extra rice or quinoa and store in a reusable zip top bag in the freezer in portions of your choice for up to 2 months, or in an airtight container in the refrigerator for up to 3 days. It makes adding this versatile and nutritious ingredient to recipes like Berry & Quinoa Salad or any meal, easy.  I like to make a batch in the beginning of the week.

Rinse and prep your peppers and store in an airtight container for up to 2 days with a damp reusable paper towel.

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