Chilli & Cheese Stuffed Bullhorn & Jalapeno Peppers

by on March 1, 2018

I made this recipe when I was in contest preparation a few years ago, and specifically chose the leanest cuts of meat and the leanest cheese I could find to keep the calorie content low.

If you’re not trying to keep to a very low calorie intake, you have a LOT more fun with this recipe:

  • Add extra olive oil to the pan when cooking to enhance the depth of the chilli flavor, garlic infused would work really wel
  • If you’re partial to heat, don’t de-seed your jalapenos and throw them in whole
  • Add ANY kind of cheese you wish if you have extra fat calories to work with
  • These would be amazing with pulled BBQ pork or any leftover meat sauce and could be a really quick meal to make in bulk, just stuff the fresh bullhorn peppers with whatever leftovers you have and bake in the oven with cheese on top.

Lastly, you can serve on rice if you have need of a low fat meal that’s a bit higher in carbs.

2 small whole tomatoes, diced
1/2 small onion, diced
80g lean red mince
3 whole jalapeno chillies – halved with seeds and ribs removed
2 whole bullhorn chillies – halved with seeds and ribs removed
1/2 teaspoon each of ground cumin, smoked paprika and dried chilli flakes
1/2 teaspoon crushed fresh ginger
1 tablespoon of freshly chopped coriander
1 clove of fresh garlic, crushed
3 tablespoons of cottage cheese

Preheat the oven to 180 degrees. In a non-stick skillet, fry the onion, tomatoes, spices, garlic and ginger until just tender. Add the mince and cook until the meat has browned and the sauce is lightly caramelised and fragrant. Cook it down to make sure there’s not too much moisture in the sauce so the filling doesn’t ooze out of the pepper casings once cooked.

Set aside to cool while you prepare a baking tray which you may line with aluminium foil or baking paper to ensure an easy clean-up. Place each of the peppers in the tray next to their halves and wipe the skillet clean with a paper towel ready for re-use. Gently spoon the chilli into half of the halved peppers and set to one side. Using the same pan as before, gently heat the cottage cheese until all moisture has evaporated and the cheese begins to go stringy and stick to the sides. Quickly take off the heat and while warm, spoon into the un-filled peppers. Flip one half of each pepper onto the top of the other before baking for roughly 20 minutes.

Serves One

Nutritional Info
Calories: 300
Protein: 34.2g
Fat: 3.4g
Carbs: 23g (5g Net)
Fibre: 18g

This recipe was taken from the MASSive eBook which is a compilation of over 80 recipes from breakfast, lunch and dinner through to desserts.
To buy a copy for just $5, email