Tex-Mex stuffed peppers

Based on 24 ratings

Vanessa Pass

Contributor

Difficulty

Easy 👌
45
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
bell peppers
onion
2 cloves garlic
½ chili
100 g rice
½ tsp ground cumin
½ tsp ground coriander
300 ml vegetable broth
150 ml tomato purée
100 g canned black beans
100 g canned white beans
100 g canned sweet corn
½ tsp sugar
150 g cheddar cheese (grated)
15 g cilantro
150 g light crème fraîche
½ lime
salt
pepper
olive oil (for frying)
Metric
Imperial

Utensils

  • 2 cutting boards
  • 2 knives
  • frying pan
  • oven
  • baking dish
  • 2 bowls

Nutrition per serving

Cal
513
Protein
30 g
Fat
18 g
Carb
54 g
  • Step 1/5

    Finely chop onion, garlic, and chili. Halve and deseed bell peppers.
    • onion
    • 2 cloves garlic
    • ½ chili
    • bell peppers
    • cutting board
    • knife

    Finely chop onion, garlic, and chili. Halve and deseed bell peppers.

  • Step 2/5

    Heat some olive oil in a frying pan and fry onion, garlic, and chili for approx. 2 min. Add rice and fry for approx. 1 min. Add cumin and coriander, vegetable stock, and tomato purée. Season with salt and pepper, cover with a lid, and let simmer for approx. 20 min.
    • 100 g rice
    • ½ tsp ground cumin
    • ½ tsp ground coriander
    • 300 ml vegetable broth
    • 150 ml tomato purée
    • salt
    • pepper
    • olive oil (for frying)
    • frying pan

    Heat some olive oil in a frying pan and fry onion, garlic, and chili for approx. 2 min. Add rice and fry for approx. 1 min. Add cumin and coriander, vegetable stock, and tomato purée. Season with salt and pepper, cover with a lid, and let simmer for approx. 20 min.

  • Step 3/5

    Preheat the oven to 200°C/390°F. Transfer halved bell peppers to a baking dish. Transfer rice mixture to a bowl and add the canned black beans, white beans, and sweet corn. Season with salt, pepper, and sugar to taste.
    • 100 g canned black beans
    • 100 g canned white beans
    • 100 g canned sweet corn
    • ½ tsp sugar
    • salt
    • pepper
    • oven
    • baking dish
    • bowl

    Preheat the oven to 200°C/390°F. Transfer halved bell peppers to a baking dish. Transfer rice mixture to a bowl and add the canned black beans, white beans, and sweet corn. Season with salt, pepper, and sugar to taste.

  • Step 4/5

    Fill bell peppers with the rice and bean mixture and top with cheddar cheese. Bake at 200°C/390°F for approx. 20 min.
    • 150 g cheddar cheese (grated)

    Fill bell peppers with the rice and bean mixture and top with cheddar cheese. Bake at 200°C/390°F for approx. 20 min.

  • Step 5/5

    Finely chop cilantro, add to a bowl with sour cream and stir to combine. Season with lime juice, salt, and pepper. Serve the stuffed bell peppers with sour cream dip. Enjoy!
    • 15 g cilantro
    • 150 g light crème fraîche
    • ½ lime
    • salt
    • pepper
    • cutting board
    • knife
    • bowl

    Finely chop cilantro, add to a bowl with sour cream and stir to combine. Season with lime juice, salt, and pepper. Serve the stuffed bell peppers with sour cream dip. Enjoy!