Candice Lewis-Carter's Mexican Stuffed Peppers

Who doesn't like a hearty, low-carb meal that is also easy to prepare? Since I follow a keto lifestyle to help alleviate my polycystic ovarian syndrome (PCOS) symptoms, I am always on the lookout for tasty dishes that focus primarily on protein and vegetables.

I'm adding one of my favorite recipes below: Mexican Stuffed Peppers. Feel free to be creative with the ingredients – for example, I often use a mixture of bison and beef and I also love playing around with different spices. Sometimes I even heat up leftovers for breakfast and add an egg. I'll never get enough of this dish!

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Mexican stuffed peppers


  • 1 pound of 90% lean ground beef
  • 1 medium onion, chopped
  • 24 ounce glass of restaurant style salsa
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 cup of long grain white rice
  • 2¼ cups of water, divided
  • ½ teaspoon kosher salt, divided
  • 2 tbsp chopped coriander, divided
  • 6 Peppers, stems and tips removed, pitted
  • 1 cup of grated cheese, Mexican mix, or cheddar
  • ¼ cup sour cream (optional)


  1. Preheat oven to 350 F.
  2. Sear the ground beef in a large pan over medium heat for 5 minutes, or until almost cooked.
  3. Add onions and cook until softened, about 5 more minutes.
  4. Stir in the salsa, chili powder and cumin.
  5. Add white rice and 2 cups water, season with ¼ teaspoon kosher salt and bring to a boil, then reduce to medium-low. Cover and cook for 20 minutes, stirring occasionally, until rice is soft. Add more water if necessary.
  6. When the rice is tender, fold in ¾ tablespoon of chopped coriander and save the rest for garnish.
  7. While meat and rice are cooking, cut peppers, scoop out ribs and seeds, and rinse. Sprinkle the inside of the peppers lightly with kosher salt and place in a microwaveable bowl with ¼ cup of water. Cover with plastic wrap and microwave for 5 minutes or until tender but retain their shape.
  8. Place the peppers in a 3 liter baking dish. Stuff the peppers with hot meat and rice mixture.
  9. Bake for 18 to 20 minutes or until the peppers are tender. Sprinkle with cheese and heat for another 1 to 2 minutes or until the cheese has melted. Garnish with chopped coriander and sour cream as desired and serve.

Candice Lewis-Carter, your next-level lifting trainer.

Candice Lewis-Carter, your next-level lifting trainer.

Have you been lifting for a while? Do you want to push your limits and see how far you can go? Let yourself be guided by Candice Lewis-Carter – a 13-time IFBB figure champion, seven-time Olympic figure master, two-time Arnold Classic figure master and two-time Arnold Classic Australia figure master. She has partnered with Oxygen to develop Next-Level Lifting, an exclusive eight-week program for those looking to improve their fitness and body. Register today!

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