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Mexican Stuffed Bell Peppers with Meat Free Mince

Yields1 ServingPrep Time5 minsCook Time25 minsTotal Time30 mins

Lower your cholesterol with these Mexican-Inspired Stuffed Bell Peppers that are packed with fibre and good for your heart. Made in the Airfryer with Fry’s Meat Free Mince and flavourful spices, it’s hearty and nourishing!

Mexican Stuffed Bell Peppers with Meat Free Mince 2019

 ½ box Fry’s Meat Free Mince
 4 medium bell peppers
 ½ cup rice, cooked
 ½ medium onion, chopped
 2 garlic cloves, minced
 1 tsp olive oil
 1 ½ cups tinned tomatoes
 1 tsp Worcestershire sauce
 1 tsp Italian herbs
 Salt and pepper, as needed
 A handful of vegan cheese, shredded (optional, or use vegan mayo)

Wash the bell peppers, cut the tops off and scoop out the insides carefully, removing the stems and seeds. Cook them in boiling water for 3 minutes. Remove peppers from water and drain well.


Sauté the onion and garlic in olive oil (or water) in a pan until golden.


Add the Meat Free Mince, 1 ½ cups tinned tomatoes, Worcestershire sauce, herbs, and salt and pepper to the onion and garlic. Fry for a few minutes until the Meat Free Mince is cooked through*.


Add the mince mixture to the cooked rice and half of the shredded vegan cheese. Stir to combine.


Stuff the pepper with the mixture. Top with remaining tinned tomatoes and vegan cheese.


Arrange the stuffed peppers upright in the Airfryer basket. You may need to thinly slice the bottom part of the peppers if uneven so as to make them stand on the plate without it tilting. Air fry for about 10 minutes at 200°C. If you want the peppers to be softer, cook for longer.


If not using vegan cheese, top with vegan mayonnaise once cooked.

*Reduce cooking time if the Meat Free Mince has defrosted.
Nutrition Facts

Serving Size 2