Tex-Mex stuffed peppers

Tex-Mex stuffed peppers

Based on 85 ratings
Vanessa Pass

Vanessa Pass

Food Editor at Kitchen Stories

Difficulty

Easy 👌

Preparation

45 min

Baking

20 min

Resting

0 min

Ingredients

2Servings
2
bell peppers
½
onion
1 cloves
garlic
¼
chili
50 g
rice
¼ tsp
ground cumin
¼ tsp
ground coriander
150 ml
vegetable broth
75 ml
tomato purée (passata)
50 g
canned black beans
50 g
canned white beans
50 g
canned sweet corn
¼ tsp
sugar
75 g
cheddar cheese (grated)
g
cilantro
75 g
light crème fraîche
¼
lime
salt
pepper
olive oil (for frying)
MetricImperial

Utensils

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

How-To Videos

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Nutrition per serving

Cal513
Fat18 g
Protein30 g
Carb54 g
  • Step 1/5

    Finely chop onion, garlic, and chili. Halve and deseed bell peppers.
    • ½ onion
    • 1 cloves garlic
    • ¼ chili
    • 2 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.
    • 50 g rice
    • ¼ tsp ground cumin
    • ¼ tsp ground coriander
    • 150 ml vegetable broth
    • 75 ml tomato purée (passata)
    • 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.
    • 50 g canned black beans
    • 50 g canned white beans
    • 50 g canned sweet corn
    • ¼ 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.
    • 75 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!
    • g cilantro
    • 75 g light crème fraîche
    • ¼ 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!

  • Enjoy your meal!

    Tex-Mex stuffed peppers

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