Mexican Stuffed Peppers

Becca
by Becca
2 -4
45 min

I adore a Tex-Mex recipe, and these Mexican stuffed peppers are crammed to the top with all my favourite Mexican-inspired ingredients: homemade refried beans, rice, lime, coriander, cheese... absolutely delish. It's really hard to go wrong when you're using such a classic combination of flavours!


Don't skip the squeeze of lime, as it adds such an amazing flavour to the rice.

Stuffed peppers are a bit of a vegetarian standard, so I'm actually quite surprised that I have barely any stuffed pepper recipes on the blog. But these ones are so easy, I will definitely be making them again!


They're perfect to serve as a main course, side dish, or even an appetiser for a dinner party.


Mexican Stuffed Peppers
Recipe details
  • 2  -4
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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Ingredients
  • ▢ 4 bell peppers
  • ▢ 1 tablespoon oil
  • ▢ ~ 8tbsp refried beans shop-bought or homemade
  • ▢ ~ 8tbsp cooked rice I used brown rice
  • ▢ Juice of 1/2 a lime
  • ▢ 4 tablespoon cheddar cheese grated
  • ▢ 4 slices tomato
  • ▢ Fresh coriander and sour cream to serve
Instructions
Cut the tops off the peppers, and remove the seeds and ribs. Rub them in a little oil, and place them cut-side down in a baking dish. Roast for about 30 minutes at 170°C (Gas Mark 3 / 325°F), until they are fairly soft but still holding their shape.
Turn the peppers over, and add some refried beans to each pepper, until they are around half full (around 2tbsp per pepper, depending on their exact size). Press the beans right into the base of the pepper. Fill each pepper nearly to the top with cooked rice, and squeeze over the lime juice.
Finish each pepper with a little grated cheese and a slice of tomato, then place under the grill (broiler) or back into the oven for a few minutes, until the cheese has melted and begun to crisp up.
Serve topped with some sour cream and plenty of fresh coriander.
Becca
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