Stuffed Peppers they are one of my favorite vegetarian meals. They’re so easy to make, ready in about 30 minutes, and of course we’re taking a few shortcuts, adding some Mexican flavors (and cheese) to make these totally delicious.
Stuffed Peppers they are always such a treat, and I love them for their fresh flavors and customizable filling options.
Without a doubt though, I always do mine with Mexican vibes and always do vegetarianwith shortcuts galore to keep this recipe super quick and easy (see these below).
Why veggie? Because the flavor combinations are delicious enough on their own and they are packed with them store ingredientsmeaning there is no real pre-planning and not much cooking involved.
If you want yours to be more classic with minced beefyou can always make a sauce from my recipe Beef Tacos and add a layer of this in the pepper. Halloumi works well too.
If I’m having a Mexican style party, I also serve these as a a side dish too much.
Why you’ll love this Stuffed Peppers recipe
Nutrition with so much taste
Quickly and easy dinner
OR serve them as a side
Recipe shortcuts
Because time is precious and something I often have little of, there are shortcuts I take for me Stuffed Peppers which are still sure to be fresh, packed with goodness and really tasty, but they don’t take long to make, including:
Fajita seasoning for the taste
A packet of rice, Pre-made salsa and pre-grated cheese for speed
Remains from meals like Chicken Burrito Rice or Chilli to stuffing peppers sometimes instead
Canned beans and sweet corn from the cupboard
Of course, you can also make your own ingredients from scratch too if you have the time. I often use leftover rice for this recipe.
Stuffed Peppers Ingredients
- Pepper – Also known as bell pepper. You can use any color you prefer, but I always like the sweeter ones like red, orange or yellow.
- Olive oil – This is to sprinkle on the pepper before baking.
- Microwave rice – Your favorite type in a package. I love my plain.
- Black beans and sweet corn – The type of tin.
- Fajita seasoning – You will need about 3 spoons for this.
- Fresh tomato salsa – The kind you find in the fridge section.
- Coriander – You can leave this out if you don’t like it (like me!)
- Grated cheddar – Melted cheese on top, of course.
- Optional – Sometimes if I want a bit more spice, I add a few extra chilli flakes too.
How to make Stuffed Peppers
1. Halve the pepper from top to bottom, scoop out any seeds and pits, then brush with olive oil. Cook in a preheated oven, according to the full recipe below.
2. Meanwhile, mix the rice, black beans, sweet corn, fajita seasoning, tomato salsa and half the cheese together and toss. Stir in half the coriander as well.
3. Spoon the mixture into each pepper half.
4. Top with the remaining cheese and bake until melted and golden. Scatter over the rest of the coriander and serve.
Remains
In the fridge These are best eaten when they are made but will keep in the fridge for up to 3 days. They are delicious cold in a packed lunch.
In the freezer I do not recommend freezing these.
Recipe Type
Another way to add some more spicesbesides chilli flakes, it is to add a squeeze of hot sauce to the mixture or you can also add 1 tsp of chipotle paste.
More easy Mexican inspired recipes…
Chicken
Chicken Enchiladas Recipe {Oven and Air Fryer}
Air Fryer
Air Fryer Mexican Chicken Traybake
Under 30 minutes
Beef Burritos Recipe {30 Minute Meal}
Chicken
Easy Chicken Fajitas
FAQs
Yes, they will only need about 5 minutes initially, before filling and putting them back inside. Be careful not to overcook the first cook as they may fall apart when it comes to the filling.
I have these as a light dinner with a salad and guacamole on the side, although sometimes in the summer I make other small plates and a Mexican Salad or Loaded Nachos to serve as a larger meal.
Something you really like! I’ve already mentioned cooked ground beef or halloumi, but you can also add ground cooked chicken, vegetables like butternut squash, tomatoes and mushrooms with Italian-style herbs, or swap out the rice for couscous or quinoa.
You can also get creative with your leftovers and stuff them in peppers too! I always make this with Chicken Burrito Rice or Fajitas.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.
Me too LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Stuffed Peppers {Quick Vegetarian Recipe}
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Ingredients
- 4 Pepper Any color
- 1 tbsp Olive oil
- 250 g Microwave rice pouch
- 400 g Black beans (from a tin) Drained and rinsed
- 165 g Sweet corn Weight drained from a tin or frozen
- 3 tbsp Fajita seasoning
- 200 g Fresh tomato salsa From the fridge section
- 15 g Coriander
- 120 g Grated cheddar cheese
Instructions
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Preheat the oven for 180°C fan/200°C/400°F/Gas Mark 6.
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Prepare the peppers: Halve the pepper from top to bottom, scoop out any seeds and chop then drizzle with olive oil.
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Put the pepper in a baking dish and cook in the oven for 5 minutes until it starts to soften.
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Make the filling: Meanwhile, mix the rice, black beans, sweet corn, fajita seasoning, tomato salsa and half the cheese together and season with a little salt and pepper. Chop half the coriander and stir this in too.
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Time to do: Spoon in each of the pepper halves and then on top of the remaining cheese.
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Quick cook: Bake in the oven for 10-15 minutes until the cheese is melted and golden.
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Scatter over the rest of the coriander and serve with the guacamole and salad.
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Notes
Microwave rice: Choose your favorite type in a pack. I love my plain.
Fresh tomato salsa: The kind you find in the fridge section.
To add the spices: Add some chilli flakes, a squeeze of hot sauce or 1 tsp of chipotle paste.
Storage: These are best eaten when they are made but will keep in the fridge for up to 3 days. They are delicious cold in a packed lunch. You can prepare these a few hours in advance and keep them in the fridge before baking as well.
Nutrition
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