Mexican-style stuffed peppers served on a plate

Mexican-style stuffed peppers

  • Rating: 4 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2 adults, 2 children

Stuff peppers with rice and black beans, then top with chilli cheese and fresh guacamole for an easy family meal. If the kids don't like spice, use a mild cheese instead

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal468
fat15g
saturates5g
carbs59g
sugars11g
fibre14g
protein19g
salt2.1g
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Ingredients

  • 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

Method

  • 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.

RECIPE TIPS
SERVE THE LEFTOVERS

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

Goes well with

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    Rating: 4 out of 5.6 ratings
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