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Easy Mexican Stuffed Peppers

Rebecca Weller - Vegan Sparkles
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 -4

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!