Mandi Stuffed Bell Pepper
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Mandi Stuffed Bell Pepper
7 min
Easy
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33 14.4g / 33%
27 27g / 27%
40 38.2g / 40%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Mandi Stuffed Bell Pepper

(0)
55 Min
Easy

Ingredients

6

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
1  tbsp
Vegetable oil
1  kilogram
Minced beef
1  Jar
Maggi® Mandi Mix
2  cups
Basmati rice, soaked and drained
4  cups
Water
100  g
Colorful Capsicum (red, green, and yellow)
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Nutrition Value

Carbohydrates
27.01 g
Energy
398.68 kcal
Fats
14.45 g
Protein
38.24 g
Information per serving

Instruction

55 Minutes

  • Step1

    1 Min
    Prepare bell peppers by cutting open the top and removing the seeds and membrane from inside. Discard the seeds and membrane, stand the bell peppers and their tops in a large oven proof pan, and set aside.

  • Step2

    1 Min
    In a medium-sized pot, heat vegetable oil. Add minced meat and cook till golden brown. Add water.

  • Step3

    1 Min
    Add in the rice and stir gently. Bring to a boil and cook covered over low heat for 15 minutes.

  • Step4

    1 Min
    Divide the moist rice mixture equally and stuff 3/4 of each bell pepper. Remember, do not press down or overfill the bell pepper, as the rice will expand while baking.

  • Step5

    1 Min
    Cover with tin foil and bake in a 175°C oven for 30 minutes.

  • Step6

    1 Min
    Remove the tin foil, increase the temperature to 190 °C, and cook for an additional 10 minutes to grill the outside of the peppers.

  • Step7

    1 Min
    Remove the tin foil, increase the temperature to 190 °C, and cook for an additional 10 minutes to grill the outside of the peppers.
Mandi Stuffed Bell Pepper

Step1 of 7

Prepare bell peppers by cutting open the top and removing the seeds and membrane from inside. Discard the seeds and membrane, stand the bell peppers and their tops in a large oven proof pan, and set aside.

Mandi Stuffed Bell Pepper

Step2 of 7

In a medium-sized pot, heat vegetable oil. Add minced meat and cook till golden brown. Add water.

Mandi Stuffed Bell Pepper

Step3 of 7

Add in the rice and stir gently. Bring to a boil and cook covered over low heat for 15 minutes.

Mandi Stuffed Bell Pepper

Step4 of 7

Divide the moist rice mixture equally and stuff 3/4 of each bell pepper. Remember, do not press down or overfill the bell pepper, as the rice will expand while baking.

Mandi Stuffed Bell Pepper

Step5 of 7

Cover with tin foil and bake in a 175°C oven for 30 minutes.

Mandi Stuffed Bell Pepper

Step6 of 7

Remove the tin foil, increase the temperature to 190 °C, and cook for an additional 10 minutes to grill the outside of the peppers.

Mandi Stuffed Bell Pepper

Step7 of 7

Remove the tin foil, increase the temperature to 190 °C, and cook for an additional 10 minutes to grill the outside of the peppers.

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