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  • Writer's pictureKomal Soni

Mexican Stuffed Peppers

Updated: Jan 3


  • 3 Bell peppers (red, green & yellow), seeded and halved

  • 6-7 tablespoons shredded cheddar cheese

  • 1 cup black beans, drained and rinsed

  • 1/2 cup sweetcorn

  • 1 cup mix veggies (zucchini, carrot, broccoli, mushroom)

  • 1/2 cup cooked rice (optional)

  • 1 tomato, pureed

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • 1 teaspoon smoked paprika

  • 1 teaspoon roasted cumin powder

  • 1 teaspoon taco seasoning

  • 1 teaspoon lemon juice

  • 2 tablespoon coriander, finely chopped

  • Chilli flakes to sprinkle on cheese


  • Preheat the oven to 200 degree C.

  • Heat the olive oil in a skillet over medium heat.

  • Add in tomato puree and cook for 2 minutes.

  • Add black beans, sweetcorn, cooked rice, and veggies into it. Mix well.

  • Add salt, pepper, smoked paprika, cumin powder and taco seasoning. Continue to stir for another 2 minutes.

  • Turn off the heat and add lemon and coriander to it.

  • Keep it aside for 10 mins or until cool.

  • Take the halved bell peppers and fill them with the mixture.

  • Arrange the stuffed peppers in a large baking dish.

  • Top with shredded cheese. Sprinkle some chili flakes.

  • Bake, uncovered for 30 minutes on center rack.

  • Serve it with avocado slices or guacamole and sour cream. Enjoy!

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