🍽Recipe
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| Calories936 | Carbs109.6 | Protein33.8 | Fats39.8 | Fibre34 |
| Sugar14.2 | Added Sugar3 | Sodium3,092 | Calcium567.6 | Iron9.3 |
🍽 Serving Tips
Serve Mexican Stuffed Peppers in a shallow bowl with roti, dal, chaas or a small salad.
👨🍳 Chef's Tips
"Plate the stuffed peppers upright on a bed of seasoned rice or a pool of smoky tomato sauce. Garnish with a dollop of sour cream, a sprinkle of fresh cilantro, and a lime wedge on the side for that zesty finish!"
🍴 Recipe
- Prepare the Bell Peppers
- Preheat the oven to 180°C (350°F).
- Cut the tops off the bell peppers and remove the seeds and membranes inside. Set aside.
- Make the Filling
- Heat oil in a skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
- Add the chopped tomato, corn, black beans, and Mexican Magic Mixx. Stir well and cook for 3-4 minutes.
- Add the cooked rice and half of the grated cheese (25g) to the mixture, and stir until everything is well combined. Remove from heat.
- Stuff the Peppers
- Place the bell peppers in a baking dish. Spoon the filling into each pepper, packing it down slightly.
- Sprinkle the tops with the remaining grated cheese.
- Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve with lime wedges on the side.
OUR PACK CONTAINS
- Mexican Magic Mixx — 1 pouch
NOT INCLUDED IN PACK
- bell peppers — 350 g
- oil — 15 g
- Ukda rice — 60 g
- canned baked beans drained and rinsed — 100 g
- corn — 50 g
- onion finely — 70 g
- tomato — 100 g
- grated cheese plus extra — 50 g
- cilantro/coriander — 20 g
- Lime wedges
🌾Gluten🥛Lactose🥜Nuts🫘Soy
936Kcal
33.8Protein
109.6Carbs
39.8Fat
34Fibre
14.2Sugar
3,092Sodium
567.6Calcium
9.3Iron
Magic Mexican Stuffed Peppers
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💡 Innovative Presentation
Magic Mexican Stuffed Peppers
Serve Mexican Stuffed Peppers in a shallow bowl with roti, dal, chaas or a small salad.
