• 3 large mixed peppers, halved
  • oil, for drizzling
  • 2 x 250g pouches lime & coriander rice, cooked
  • 400g can black beans, drained and rinsed
  • 6 Mexican-style chilli cheese slices (use regular cheddar or monterey jack, if you like)
  • 150g fresh guacamole


  • STEP 1

    Heat the oven to 220C/200C fan/gas 7. Remove the seeds and any white pith from the peppers and arrange, cut-side up, in a roasting tin. Drizzle with oil and season, then bake for 20 mins.

  • STEP 2

    Combine the rice and beans. Remove the peppers from the oven and fill with the rice mixture. Top each with a slice of cheese and bake for 10-15 mins more, until the rice has melted and the filling is hot. Top with spoonfuls of guacamole.


If you have any leftover rice and beans that won’t fit into the peppers, warm it up and serve on the side.

Recipe from Good Food magazine, March 2020

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