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Easy Mexican Stuffed Peppers
Rebecca Weller - Vegan Sparkles
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Pin Recipe
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
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!