Stuffed Peppers {Quick Vegetarian Recipe}

A close up of halved peppers in a roasting dish, stuffed with rice and veggies, with melted cheese on top.

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Stuffed Peppers {Quick Vegetarian Recipe}

Not only are Stuffed Peppers so delicious, this Mexican-style recipe is super quick and easy too. With lots of shortcuts and fresh flavour, they make a perfect vegetarian dinner or side dish.

Prep Time15

Cook Time15

Total Time30

Course: Lunch, Main Course, Side Dish

Cuisine: Mexican

Servings:

Author: Sarah Rossi

Ingredients

4 Peppers Any colour
1 tbsp Olive oil
250 g Microwave rice pouch
400 g Black beans (from a tin) Drained and rinsed
165 g Sweetcorn Drained weight from a tin or frozen
3 tbsp Fajita seasoning
200 g Fresh tomato salsa From the fridge section
15 g Coriander
120 g Grated cheddar cheese

Metric - Imperial

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

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.

Microwave rice: Choose your favourite kind in a packet. I like mine plain.

Fresh tomato salsa: The type you find in the fridge section.

To add spice: Add some chilli flakes, a squeeze of hot sauce or 1 tsp of chipotle paste.

Storing: 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. You can prepare these a few hours ahead and keep them in the fridge before baking too.

Nutrition