Right… I have a bit of a problem with stuffed peppers. I understand they are a firm veggie/vegan option favourite but in my experience they’re usually small, not filling and often bland. Here is my alternative – mexican loaded peppers! It’s an easy mid week dinner, warming and most importantly filling.
Add extras such as avocado, chilli, lime, coriander and cashew sour cream as you wish!
Mexican loaded peppers
- 200g white rice
- 4 medium peppers
- 1 small onion
- 2 cloves of garlic
- 1 can of black beans
- 1 can of tinned tomatoes
- 1 cup of frozen sweetcorn
- 1/4 teaspoon ginger powder
- 1/4 teaspoon cinnamon
- 1/2 chilli powder
- 1/2 smoked paprika
- salt and pepper
- 2 tablespoons tomato puree
- 1 teaspoon lemon juice
- 1 teaspoon coconut sugar
- Avocado, lime, chilli, coriander for serving.
- Step 1 Heat the oven, halve the peppers, add to a baking tray and spray lightly with olive oil – the peppers should take around 20 minutes
- Step 2 Cook the rice as per instructions
- Step 3 Add olive oil to a pan and warm up
- Step 4 Dice the onion and add to the pan
- Step 5 Sautee for a few minutes
- Step 6 Add the garlic and stir
- Step 7 Add the ginger, cinnamon, chilli powder, smoked paprika and salt/pepper then stir
- Step 8 Add the black beans, tinned tomato, tomato puree, sweetcorn and stir over a medium heat
- Step 9 Add the lemon juice and coconut sugar and stir
- Step 10 When the rice is cooked, add this to the pan and mix together thoroughly
- Step 11 Place the peppers on a plate and then load up with rice mix
- Step 12 Serve with avocado, chilli, lime, coriander or cashew sour cream!