Mexican-style stuffed peppers

Stuff peppers with rice and black beans, then top with chilli cheese and fresh guacamole for an easy vegetarian family meal. If the kids don’t like spice, use a mild cheese instead

  • Prep:15 mins
    Cook:35 mins
  • Easy

Nutrition per serving

  • kcal 468
  • fat 15g
  • saturates 5g
  • carbs 59g
  • sugars 0g
  • fibre 14g
  • protein 19g
  • salt 2.1g


  • 3 large mixed peppers , halved
  • oil , for drizzling
  • 2 x 250g pouches lime & coriander rice , cooked
  • 400g can black beans , drained and rinsed
  • 6 Mexican-style chilli cheese slices (use regular cheddar or monterey jack, if you like)
  • 150g fresh guacamole


If you have any leftover rice and beans that won’t fit into the peppers, warm it up and serve on the side.


  1. Heat the oven to 220C/200C fan/gas 7. Remove the seeds and any white pith from the peppers and arrange, cut-side up, in a roasting tin. Drizzle with oil and season, then bake for 20 mins.

  2. Combine the rice and beans. Remove the peppers from the oven and fill with the rice mixture. Top each with a slice of cheese and bake for 10-15 mins more, until the rice has melted and the filling is hot. Top with spoonfuls of guacamole.

Suggested recipes from this collection...