I’m playing Pro-Blogger again this week.  What better time than the week after Easter to take a break from the 9-5 to catch up on blog fixing (and sleeping)?

If you’ve experienced issues connecting with this site over the past couple of weeks, please accept my sincerest apologies!  It seems we’ve grown a little too big for our current host BUT help is on its way and we should be fully functional on a sparkly new host by the end of this week. ♥

And to celebrate, I do believe we need Mexican food!  Olé!

Fast, easy Mexican food so that we have heaps of time leftover to study for our Institute for Integrative Nutrition exams, or go for that yoga class we’ve been dying to check out, or finally attempt to get that mini herb garden growing on our window sill…

This is the perfect recipe for those times when friends or family call to say they’ll be spontaneously dropping into your place around lunchtime – and you have a million things you need to do before then.

Just ten minutes to make and then into the oven while you finish the important stuff (like watching the end of the latest Made in Chelsea episode).

Enjoy!  xx

 

Easy Mexican Stuffed Peppers
 
From the kitchen of: 
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Goodies
  • 2 Capsicums (Peppers)
  • 1 cup cooked Brown Rice
  • ½ Tomato, chopped
  • 2 Mushrooms, chopped
  • 3 tbsp Sweet Corn kernels (fresh is best but canned is ok too)
  • 3 tbsp Red Kidney Beans (canned - or pre-soaked if making from scratch)
  • 4 tbsp Tomato Pasta Sauce
  • ½ Avocado, sliced
  • 4 tsp dried Mexican Chilli Powder (or make your own by combining dried paprika, chilli, cumin, oregano, pepper and garlic)
  • ½ a Lime, juiced
  • ½ cup fresh Coriander/Cilantro Leaves
  • 40g non-dairy Cheese (optional) - I used Vegusto
Instructions
  1. Pre-heat oven to 180C/350F.
  2. Cut capsicums/peppers in half and remove stem, core and seeds. Lay empty peppers on a lined baking tray.
  3. In a bowl, combine rice, tomato, mushrooms, corn, beans, pasta sauce and half the Mexican Chilli Powder. Mix well.
  4. Stuff mixture into peppers (if your peppers are large you may need to make a little more mixture to ensure they are filled to the brim).
  5. Top with grated non-dairy cheese (optional).
  6. Bake for 30 minutes.
  7. Remove from oven, sprinkle with Mexican Chilli Powder, lime juice, cracked black pepper, avocado slices and fresh coriander leaves.
  8. Enjoy!

 
 

Filled to the brim and ready to bake:

stuffed peppers

 

30 minutes later – fresh from the oven and ready to serve.

Easy Mexican Stuffed Peppers

 
 

NOM!

Easy Mexican Stuffed Peppers

 
 

And if you really want to impress, you could throw some of the same ingredients into salad bowls and make it a complete meal! Too easy!

Mexican Salad

 
 

11 Comments on Easy Mexican Stuffed Peppers

  1. Annie
    April 4, 2013 at 4:35 am (5 years ago)

    I was wondering why I couldn’t get on your site (refused to load) – glad to know there’s an answer! And glad to be able to read your posts again, especially when there’s a delish recipe like this one!

    Reply
      • Somer
        April 6, 2013 at 3:35 am (5 years ago)

        It happened to me too! I was like “Wah! I want sparkles!” 😉

        These stuffed peppers luck so good! I love it when you post Mexican food!

  2. luminousvegans
    April 4, 2013 at 5:18 am (5 years ago)

    Yum! This looks like such a wonderfully colorful meal. I love the idea of playing pro-blogger. My spring break is next week so maybe I’ll do the same 🙂

    Reply
  3. Mel
    April 4, 2013 at 4:51 pm (5 years ago)

    Your stuffed peppers look delicious, love the ingredients you have used and with Vegusto on top it’s sure to be a winner!

    Reply
  4. Sophie
    April 5, 2013 at 4:13 pm (5 years ago)

    Easy but very tasty!!! I love your filling a lot! Very colourful too: just the way I like it! 🙂 xxx

    Reply
  5. Tim
    April 21, 2013 at 9:17 am (5 years ago)

    I really enjoy red peppers these days, and this recipe looks like a great treat. Thanks for posting!

    Reply

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