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Stuffed Peppers are one of my favourite vegetarian dinners. They’re so easy to make, ready in about 30 minutes, and of course we’re taking a few shortcuts, adding some Mexican flavours (and cheese) to make these totally delicious.
Stuffed Peppers are always such a treat, and I love them for their fresh flavours and customisable filling options.
Without doubt though, I always make mine with Mexican vibes and I always make them vegetarian, with shortcuts galore to keep this recipe super quick and easy (see these below).
Why veggie? Because the flavour combinations are delicious enough on their own and are packed with storecupboard ingredients, meaning there’s no real prior planning ahead and not too much cooking involved.
If you like yours to be more classic with beef mince, you could always make the sauce from my Beef Tacos recipe and add a layer of this into the peppers. Halloumi also works well.
If I am making a Mexican-style feast, I also serve these up as a side dish too.
Why you’ll love this Stuffed Peppers recipe
⭐️ Nourishing with so much flavour
⭐️ Quick and easy dinner
⭐️ OR serve them as a side
Recipe shortcuts
Because time is precious and something I often have in short supply, there are shortcuts I take for my Stuffed Peppers that still make sure they’re fresh, packed with goodness and really tasty, but don’t take long to make, including:
✅ Fajita seasoning for flavour
✅ Packet rice, pre-made salsa and pre-grated cheese for speed
✅ Leftovers from dinners like Chicken Burrito Rice or Chilli to stuff the peppers sometimes instead
✅ Tinned beans and sweetcorn from the cupboard
Obviously, you can also make your ingredients up from scratch too if you have the time. I often use leftover rice for this recipe.
Stuffed Peppers Ingredients
- Peppers – Also known as bell peppers. You can use any colour you prefer, but I always like the sweeter ones like red, orange or yellow.
- Olive oil – This is for brushing on the peppers before baking.
- Microwave rice – Your favourite kind in a packet. I like mine plain.
- Black beans and sweetcorn – The tinned kind.
- Fajita seasoning – You’ll need about 3 tablespoons for this.
- Fresh tomato salsa – The type you find in the fridge section.
- Coriander – You can leave this out if you don’t like it (like me!)
- Grated cheddar – Melted cheese over the top, of course.
- Optional – Sometimes if I want a bit more spice, I add a few extra chilli flakes too.
How to make Stuffed Peppers
1. Halve the peppers from top to bottom, scoop out any seeds and pith, then brush with olive oil. Cook in a preheated oven, as per the full recipe below.
2. Meanwhile, stir the rice, black beans, sweetcorn, fajita seasoning, tomato salsa and half of the cheese together and season. Stir in half the coriander too.
3. Spoon the mixture into each of the pepper halves.
4. Top with the remaining cheese and bake until melted and golden. Scatter over the rest of the coriander and serve.
Leftovers
In the fridge These are best eaten when made but will keep in the fridge for up to 3 days. They are delicious cold in a packed lunch.
In the freezer I wouldn’t recommend freezing these.
Recipe Tip
Another way to add a little more spice, other than chilli flakes, is to add a squeeze of hot sauce to the mix or you could also add 1 tsp of chipotle paste.
More Mexican-inspired easy recipes…
Air Fryer
Air Fryer Mexican Chicken Traybake
Under 30 minutes
Beef Burritos Recipe {30 Minute Meal}
Family Dinner Ideas
Easy Chicken Fajitas {Oven Baked}
FAQs
Yes, they will only need about 5 minutes initially though, before stuffing and popping them back in. Be careful not to overdo the first cook as they could fall apart when it comes to stuffing.
I have these as a light dinner with salad and guacamole on the side, although sometimes in summer I will make other small dishes and a Mexican Salad or Loaded Nachos to serve as a bigger meal.
Anything you like really! I have already mentioned cooked ground beef or halloumi, but you could also add cooked chicken mince, vegetables like courgettes, tomatoes and mushrooms with Italian-style herbs, or swap the rice for couscous or quinoa.
You can also get creative with your leftovers and stuff them into peppers too! I always do this with Chicken Burrito Rice or Fajitas.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Stuffed Peppers {Quick Vegetarian Recipe}
Ingredients
- 4 Peppers, Any colour
- 1 tbsp Olive oil
- 250 g (9 oz) Microwave rice pouch
- 400 g (14 oz) Black beans (from a tin), Drained and rinsed
- 165 g (6 oz) Sweetcorn, Drained weight from a tin or frozen
- 3 tbsp Fajita seasoning
- 200 g (1 cup) Fresh tomato salsa, From the fridge section
- 15 g (0.5 oz) Coriander
- 120 g (1 cup) Grated cheddar cheese
Instructions
- Preheat the oven to 180°C fan/200°C/400°F/Gas Mark 6.
- Prepare the peppers: Halve the peppers from top to bottom, scoop out any seeds and pith then brush with a the olive oil.
- Place the peppers in a baking dish and cook in the oven for 5 minutes until just starting to soften.
- Make the filling: Meanwhile, stir the rice, black beans, sweetcorn, fajita seasoning, tomato salsa and half of the cheese together and season with some salt and pepper. Chop half of the coriander and stir that in too.
- Time to stuff: Spoon into each of the pepper halves and then top with the remaining cheese.
- A quick cook: Bake in the oven for 10-15 minutes until the cheese is melted and golden.
- Scatter over the rest of the coriander and serve with guacamole and salad.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
