Mexican-style stuffed peppers served on a plate

Mexican-style stuffed peppers

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(3 ratings)

Prep: 15 mins Cook: 35 mins


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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal468
  • fat15g
  • saturates5g
  • carbs59g
  • sugars11g
  • fibre14g
  • protein19g
  • salt2.1g
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  • 3 large mixed peppers, halved



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • oil, for drizzling
  • 2 x 250g pouches lime & coriander rice, cooked



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 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


  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.

  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.

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E&F Gavita's picture
E&F Gavita
20th Apr, 2020
I looove the concept of this recipe which I have now made twice. However, I think the ratios are wrong for the rice - one pounch has always been plenty to fill the peppers - and that's after choosing the biggest ones I could find. Otherwise, easy and tasty!
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