Chipotle Beef Stuffed Peppers + Herby Rice
Chipotle Beef Stuffed Peppers + Herby Rice
Ingredients
For the Stuffed Peppers
- 400 grams lean ground beef, 3% fat (or kidney beans for a veggie alternative)
- 1 tin chopped tomatoes
- 2 tablespoons chipotle paste
- 1 tablespoon tomato puree
- 1 tablespoon paprika
- 1 tablespoon smoked paprika
- 1/2 onion, finely chopped
- 3 cloves garlic, minced
- 1 red chili, finely chopped
- 2 red peppers, halved lengthwise, seeds removed
- 2 handfuls mozzarella, shredded
- olive oil, for drizzling
- salt, to taste
- black pepper, to taste
For the Herby Rice
- 1 1/2 cups long grain rice, uncooked
- 3 cups water
- 1 lime, juiced
- 1 handful fresh coriander, chopped
Optional Garnish
- 1 tablespoon guacamole, per serving
- 1 tablespoon natural yogurt, per serving
- fresh red chili, sliced, as needed
- fresh coriander leaves, as needed
Instructions
- 1
Preheat your oven to 200°C (400°F). Place the halved red peppers in a baking dish, drizzle with olive oil, and season with salt and pepper. Bake for 25 minutes.
⏱️ 25 min•🌡️ 200
- 2
While the peppers are baking, heat a large pan over medium-high heat. Add the lean ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 8 min
- 3
Add the chopped onion, minced garlic, and chopped red chili to the pan with the beef. Cook for 3-5 minutes, until the onion softens.
⏱️ 5 min
- 4
Stir in the tomato puree, chipotle paste, paprika, and smoked paprika. Cook for another 2 minutes, stirring constantly.
⏱️ 2 min
- 5
Pour in the tin of chopped tomatoes and half a tin of water (use the empty chopped tomato tin to measure). Bring to a simmer and cook until the sauce has reduced and thickened, about 10-15 minutes.
⏱️ 15 min
- 6
While the beef mixture is simmering, cook the long grain rice according to package instructions. Typically, combine 1 1/2 cups rice with 3 cups water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed.
⏱️ 20 min
- 7
Once the peppers are done baking, remove them from the oven. Fill each pepper half generously with the beef mince mixture. Top with shredded mozzarella.
⏱️ 5 min
- 8
Return the stuffed peppers to the oven and bake for a further 20 minutes, or until the cheese is golden brown and bubbly.
⏱️ 20 min•🌡️ 200 - 9
Once the rice is cooked, fluff with a fork. Stir in the fresh lime juice and chopped coriander to create the herby rice.
⏱️ 2 min
- 10
Serve the chipotle beef stuffed peppers over a bed of herby rice. Garnish with a dollop of guacamole and natural yogurt, and optionally with fresh red chili slices and coriander leaves.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chipotle Beef Stuffed Peppers + Herby Rice
For the Stuffed Peppers
- 400 grams lean ground beef, 3% fat (or kidney beans for a veggie alternative)
- 1 tin chopped tomatoes
- 2 tablespoons chipotle paste
- 1 tablespoon tomato puree
- 1 tablespoon paprika
- 1 tablespoon smoked paprika
- 1/2 onion, finely chopped
- 3 cloves garlic, minced
- 1 red chili, finely chopped
- 2 red peppers, halved lengthwise, seeds removed
- 2 handfuls mozzarella, shredded
- olive oil, for drizzling
- salt, to taste
- black pepper, to taste
For the Herby Rice
- 1 1/2 cups long grain rice, uncooked
- 3 cups water
- 1 lime, juiced
- 1 handful fresh coriander, chopped
Optional Garnish
- 1 tablespoon guacamole, per serving
- 1 tablespoon natural yogurt, per serving
- fresh red chili, sliced, as needed
- fresh coriander leaves, as needed
Instructions
- 1
Preheat your oven to 200°C (400°F). Place the halved red peppers in a baking dish, drizzle with olive oil, and season with salt and pepper. Bake for 25 minutes.
⏱️ 25 min•🌡️ 200 - 2
While the peppers are baking, heat a large pan over medium-high heat. Add the lean ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 8 min - 3
Add the chopped onion, minced garlic, and chopped red chili to the pan with the beef. Cook for 3-5 minutes, until the onion softens.
⏱️ 5 min - 4
Stir in the tomato puree, chipotle paste, paprika, and smoked paprika. Cook for another 2 minutes, stirring constantly.
⏱️ 2 min - 5
Pour in the tin of chopped tomatoes and half a tin of water (use the empty chopped tomato tin to measure). Bring to a simmer and cook until the sauce has reduced and thickened, about 10-15 minutes.
⏱️ 15 min - 6
While the beef mixture is simmering, cook the long grain rice according to package instructions. Typically, combine 1 1/2 cups rice with 3 cups water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed.
⏱️ 20 min - 7
Once the peppers are done baking, remove them from the oven. Fill each pepper half generously with the beef mince mixture. Top with shredded mozzarella.
⏱️ 5 min - 8
Return the stuffed peppers to the oven and bake for a further 20 minutes, or until the cheese is golden brown and bubbly.
⏱️ 20 min•🌡️ 200 - 9
Once the rice is cooked, fluff with a fork. Stir in the fresh lime juice and chopped coriander to create the herby rice.
⏱️ 2 min - 10
Serve the chipotle beef stuffed peppers over a bed of herby rice. Garnish with a dollop of guacamole and natural yogurt, and optionally with fresh red chili slices and coriander leaves.
⏱️ 3 min