Serves: 4

Prep Time: 10 Minutes

Cook Time: 50 Minutes

Nutrition (per serving): 281 cal, 10g fat, 23g carbohydrate, 23g protein

Ingredients:

4 bell peppers

14 oz. (400g) lean ground beef

1 x 14 oz. (400g) can chopped tomatoes

1 cup (160g) cooked long-grain rice

2 tbsp. Mexican spice blend

How to Prepare:

1. Preheat the oven to 375°F (190°C). 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.

2. 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.

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