Easy Stuffed Peppers

I am a huge fan of an easy and quick dinner that all the family will love and these super easy vegetarian stuffed peppers are a winner. This was even a hit with my meat loving husband, who usually complains if he has to eat too many vegetarian meals. It got the thumbs up from everyone! So today I’m sharing my recipe on how to make these Mexican inspired easy Stuffed Peppers! *This post contains affiliate links below.

Side Dishes to Accompany

You can serve with my Roasted Butternut Squash or salad! I used a Pyrex roasting tray similar to this one, I really like using glass for cooking and baking and have almost completely switched over. I bought some glass baking trays and they have honestly been my favourite kitchen purchase. No rusting, easy to clean and they look so much nicer then our old, battered metal ones! The ones I have are these.

I’m definitely not a chef. In fact, I’d probably say that mealtimes are my least favourite part of the day, not eating them of course, but the planning, preparing and all of the thinking about what to cook I find stressful. Luckily with a few simple recipes like this up my sleeve, I can make it less of a chore. It’s also not so demoralising when everyone likes it, I had cooking for hours for no-one to eat it!

What about pudding?

It’s no secret that I’m a big fan of pudding and particularly cake! I think that cake is my forte really when it comes to cooking and so I highly recommend some of my blackberry and apple crumble cupcakes for dessert, warm with a dollop of custard or ice cream…or both!

Print Recipe

Stuffed Peppers Mexican (Burrito) Style

These delicious burrito & Mexican inspired stuffed bell peppers are a hit with all the family. Getting to add your own toppings and sauces mean everyone is happy.

Course

Main Dish

Cuisine

Vegetarian

Prep Time

20 minutes

Cook Time

25 minutes

Servings

People

Ingredients

• 4 whole red peppers halved
• 1 whole courgette diced
• 1 whole red onion diced
• 2 cloves garlic crushed
• 380g carton black beans drained
• 2 teaspoons fajita seasoning (or similar)
• salt and pepper to taste
• 1 tub salsa
• 3 cups brown rice cooked
• Small bowl cheddar cheese grated, to serve
• 1 tub sour cream and chive dip to serve

Course Main Dish Cuisine Vegetarian Prep Time 20 minutes Cook Time 25 minutes Servings People Ingredients 4 whole red peppers halved 1 whole courgette diced 1 whole red onion diced 2 cloves garlic crushed 380g carton black beans drained 2 teaspoons fajita seasoning (or similar) salt and pepper to taste 1 tub salsa 3 cups brown rice cooked Small bowl cheddar cheese grated, to serve 1 tub sour cream and chive dip to serve

Instructions

1. Pre-heat oven to 180 degrees.
2. Half and de-seed the peppers, being careful to keep them intact, place into an oven proof dish.

   
3. Add the chopped courgette, red onion, garlic and beans to a pan with some oil.

   
4. Fry off until soft.

   
5. Add the seasoning, salt, pepper, the rice and the salsa and cook for a further 5 minutes.

   
6. Place the mixture into the peppers, pushing down well.

   
7. Sprinkle over some grated cheese.

   
8. Bake at 180 degrees until golden brown on top.

   
9. Serve hot with sour cream on top.

   

Recipe Notes

[recipe]

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