Go Back

3-bean chilli stuffed peppers

An easy, colourful low-carb dinner. Top with your choice of chopped tomatoes, fresh herbs, yoghurt and mashed avocado
Course Main Course
Cuisine European
Keyword easy dinners, low carb
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2
Calories 448kcal


  • Large wok/frying pan
  • Oven


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 200 g (1 cup) 15% beef mince
  • ½ tin (approx 200g or 1 cup) mixed beans - e.g. kidney beans, black-eyed beans, pinto beans
  • 400 g (1 ⅔ cups) tinned tomatoes
  • 1 tbsp tomato puree
  • 1 beef stock cube, crumbled up into small pieces
  • 1 carrot, grated
  • 0.5 tsp chilli powder (adjust to taste)
  • 70 g (⅓ cup) frozen garden peas
  • 1 tbsp gluten free Worcester sauce
  • salt & pepper, to taste
  • 2 large bell peppers


  • 1 tbsp dairy free yoghurt or sour cream
  • 50 g (¼ cup, pureed) avocado
  • ½ tsp finely chopped fresh basil


  • Preheat the oven to 180°C or 350°F
  • In a large wok, fry the onion and garlic in the olive oil on a medium heat, until softened. Then add the mince and mixed beans, and cook for 15 minutes until completely brown
  • Slice the peppers in half and coat with some olive oil. Place on a baking tray and bake for 15 minutes
  • Add the tinned tomato, tomato puree, Worcester sauce, chilli powder and crumbled stock cube to the mince mixture, stirring well until fully combined. Add a generous amount of salt & pepper, to taste
  • Remove the peppers from the oven and spoon in the mince mixture, until it is level with the top edges of the peppers. Place back in the oven and bake for a further 10-12 minutes
  • Serve topped with sliced or crushed avocado, sour cream or yoghurt, and a pinch of finely chopped fresh basil