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

Print

Easy Mexican Stuffed Peppers

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 2 -4

Author Rebecca Weller - Vegan Sparkles

Ingredients

• 2 Capsicums Peppers
• 1 cup cooked Brown Rice
• 1/2 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
• 1/2 Avocado sliced
• 4 tsp dried Mexican Chilli Powder or make your own by combining dried paprika, chilli, cumin, oregano, pepper and garlic
• 1/2 a Lime juiced
• 1/2 cup fresh Coriander/Cilantro Leaves
• 40 g non-dairy Cheese optional - I used Vegusto

Instructions

• Pre-heat oven to 180C/350F.
• Cut capsicums/peppers in half and remove stem, core and seeds. Lay empty peppers on a lined baking tray.
• In a bowl, combine rice, tomato, mushrooms, corn, beans, pasta sauce and half the Mexican Chilli Powder. Mix well.
• 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).
• Top with grated non-dairy cheese (optional).
• Bake for 30 minutes.
• Remove from oven, sprinkle with Mexican Chilli Powder, lime juice, cracked black pepper, avocado slices and fresh coriander leaves.
• Enjoy!

Filled to the brim and ready to bake:

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

NOM!

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!

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