Description
These Mexican Stuffed Peppers are a flavorful and satisfying meal filled with spiced black beans, lime and cilantro rice, melted cheese, and topped with fresh guacamole and cilantro. A hearty, easy-to-make dish with a perfect balance of savory, spicy, and refreshing elements.
Ingredients
6 bell peppers
2 tbsp olive oil
1 red onion, diced
2 garlic cloves, minced
200g lime & coriander rice
1 x 400g tinned black beans, drained and rinsed
1 beef tomato, diced
1 tsp paprika
1 tsp cayenne chili pepper
1 tsp oregano
1 tsp onion powder
1 tsp chipotle paste
10g fresh cilantro, chopped
175g Mexican cheese, grated
6 tbsp guacamole
Instructions
- Preheat your oven to 180°C (356°F).
- Slice the bell peppers in half vertically, removing the seeds and white parts. Drizzle 1 tablespoon of olive oil over both the inside and outside of the peppers. Place them on a baking sheet and bake for 25-30 minutes, until the peppers are softened and beginning to caramelize.
- While the peppers are baking, make the filling. Heat the remaining olive oil in a large pan over medium heat. Add the diced red onion and sauté for 5-6 minutes, stirring occasionally.
- Add the minced garlic to the pan and cook for another minute. Stir in the chipotle paste, paprika, cayenne chili pepper, oregano, and onion powder, and cook for 1-2 minutes to allow the spices to bloom.
- Add the lime and coriander rice, black beans, and diced tomato to the pan. Stir everything together and cook for 3-4 minutes, until well mixed and heated through.
- Once the peppers are done baking, remove them from the oven. Spoon the black bean and rice mixture into the cooked peppers, filling them generously.
- Top each stuffed pepper with a handful of grated Mexican cheese. Return the peppers to the oven and bake for another 10-15 minutes, until the cheese is melted and golden brown.
- Remove from the oven and top with a dollop of guacamole and a sprinkle of chopped fresh cilantro. For an extra zing, squeeze some fresh lime juice over the top before serving.
Notes
Vegetarian Option: This recipe is vegetarian, but for a vegan version, substitute the cheese with a plant-based cheese alternative.
Add More Vegetables: Consider adding corn, zucchini, or spinach to the rice and black bean filling for extra nutrients and flavor.
Meat Lovers: For a heartier filling, add cooked ground beef, chicken, or turkey to the mixture.
Spicy Kick: Add extra cayenne pepper or fresh jalapeños for more heat.
Storage: Leftovers can be stored in the fridge in an airtight container for up to 3 days. Reheat in the oven or microwave.
Freezing: These peppers freeze well before baking. Store in an airtight container for up to 3 months. Bake from frozen, adding 10 extra minutes to the cook time.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 25mg
