Stuffed Maxixe


10 maxixes, washed

1 pound ground lean turkey, chicken, or beef

1 small white onion, chopped

3 cloves fresh garlic, crushed

1 (10.75-ounce) can tomato puree, unsalted  OR 1 (15-ounce) can tomato sauce, unsalted

1 bell pepper, chopped

2 tablespoons fresh chives, chopped (or 2 teaspoons dried chives)

2 tablespoons fresh cilantro, washed and chopped (or 2 teaspoons dried cilantro)

vegetable oil cooking spray


  1. Wash and prepare vegetables and herbs. 
  2. Cut tops off maxixe. Remove seeds and hollow out. 
  3. Spray a skillet with vegetable oil spray. Add meat, onion, and garlic.
  4. Cook thoroughly over medium-high heat. Drain fat from meat. 
  5. Stuff  1/2 tablespoons meat mixture into each hollowed-out maxixe. 
  6. Heat tomato puree or sauce in a large saucepan. 
  7. Add bell pepper and simmer for 4 minutes. 
  8. Stir in chives and cilantro. 
  9. Place the stuffed maxixe open end up in the saucepan and cover. 
  10. Cook the maxixe until slightly soft, about 15 minutes. Use a fork to test firmness. Maxixe should be slightly firmer than a boiled potato.
  • Always thaw meat in the refrigerator and never on the counter.
  • Wash hands and everything that comes in contact with raw meat in hot, soapy water before touching other ingredients, equipment and work places. This avoids cross-contamination.
  • Serve with 1/cup brown rice and a green salad for a complete meal. 
  • For more information on Brazilian crops, visit:
Nutrition Facts: 

Serving size: 2 stuffed maxixes (using lean ground beef)

Calories: 200

Fruits and Vegetables: 1 1/2 cups

Fat: 8 g

Fiber: 3 g

Sodium: 75mg


This material was developed by the UMass Extension Nutrition Education Program.

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