Mexican Stuffed Peppers make for an incredible dinner any night of the week. They are filling, absolutely delicious and they can be prepared ahead of time. This recipe puts a scrumptious southwestern spin on a classic recipe creating a new family favorite! Substitute Cauliflower Rice for a low carb, low cal option!
Stuffed peppers with couscous, courgette and mozzarella
This delicious stuffed peppers recipe make a colourful Mediterranean-style dish with sunblush tomatoes and melting mozzarella - and yes, it tastes as good as it looks! Not only does a portion of this recipe equal one of your 5-a-day, it also works out at only 315 calories and 0.4g salt per serving. These stuffed peppers are ideal for lunch with a salad or served for dinner with new potatoes and fresh greens. Ready in just 30 mins, our stuffed peppers with couscous, courgette and mozzarella…
These Mexican Stuffed Bell Peppers are just incredible. Tim and I couldn't stop ourselves from eating. But there was no guilt, the ingredients in this dish are just all too good for you. I love the combination of all the flavors and freshness of the dish. And if you get any leftovers, you can always make burritos out of them! Recycle and reuse ;)
Classic beef- and rice-stuffed peppers are now easier to make than ever with some help from your slow cooker. Use any good melting cheese you like! Mozzarella, Jack or even pepper Jack would all be delicious substitutes for the Cheddar.
Potato bombas are a popular Barcelona tapa. Mashed potatoes stuffed with mushrooms and red peppers then breaded and fried. Served with an aquafaba cocktail sauce for a delicious vegan and vegetarian snack or starter.