• 500g extra lean beef mince
  • 4x red capsicums 
  • 1 cup of red kidney beans 
  • 1 cup of diced tinned tomatoes
  • 1/2 cup of cooked brown rice 
  • 1 tablespoon of Mexican Mamasita ImYourFlavour
  • 1 tablespoon of Cajun seasoning 
  • 1 tablespoon of oyster sauce 
  • 1 tablespoon of extra virgin olive oil
  • salt & pepper


  1. Pre-heat your oven to 180degrees celsius
  2. Cut the tops off the capsicums and take all of the seeds out, place them in a large saucepan with boiling water and cook for about 5 mins (they don't need to be fully cooked, just partially, they will cook more after)
  3. Take the capsicums out and set aside
  4. In a large frypan brown the beef mince with 1 tablespoon of extra virgin olive oil
  5. Once the mince is browned add the oyster sauce, Mexican and Cajun seasonings and mix well
  6. Add the tomatoes, beans and brown rice and bring to a simmer for a few minutes then take off the heat
  7. Place the capsicums in an over safe dish so that they're standing up
  8. Using the beef mixture fill the capsicums and use any excess beef to fill in the gaps in the oven dish
  9. Place in the oven for 20-30 mins or until the capsicums are soft and well cooked
  10. Take them out and serve with a sprinkle of grated cheese or parmesan
  11. Enjoy!

Serves: 4
Calories per serve: 275
Macros per serve: 33P/7F/20C

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