Mexican-Inspired Stuffed Peppers

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Makes 4 stuffed peppers

  • 4 large peppers with relatively flat bottoms
  • 300g cooked long grain rice
  • 150g black beans
  • 150g kidney beans
  • 50ml passata
  • half a brown onion
  • about 10 semi dried tomatoes
  • 1 tbsp tomato paste
  • 1 tsp minced garlic
  • 1 tbsp paprika
  • 1 tsp cumin
  • half a tsp dried oregano
  • quarter of a tsp of chilli powder
  • grated cheese (optional)


  1. Preheat the oven to 200°c (gas mark 6 / 400°f).
  2. Cut out the top of the peppers and use a spoon to scrape out the white pith and seeds. If needed, carefully trim the base of the peppers to make them stable and level.
  3. Finely dice the onion and roughly chop the semi dried tomatoes.
  4. In a hot oiled pan, start sweating the onions. Add the garlic and cook for a minute.
  5. Add the cooked rice and stir through, then mix in the black beans and kidney beans.
  6. Add the paprika, cumin, oregano and chilli powder, mix through and add the tomato paste.
  7. After mixing that through, add the passata and the semi dried tomatoes. Stir and remove from the heat.
  8. Place the peppers on a tray and stuff them with the mixture. Top them with cheese if desired and put them into the oven for about 15-20 minutes. Serve immediately when cooked.

Download a printable PDF version of the recipe.

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Download a printable PDF version of the recipe.