Spicy vegetarian stuffed peppers

    55 min

    Green peppers are stuffed with cooked rice, chilli-tomatoes and grated cheese, creating a filling vegetarian dinner that the whole family can enjoy. Adjust amount of chilli to suit your taste.

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    Serves: 4 

    • 1 tablespoon salt
    • 4 large green peppers - tops, seeds and membranes removed
    • 1 tablespoon olive oil
    • 1/2 onion, chopped
    • 300g cooked rice
    • 1 (400g) tin black beans, drained and rinsed
    • 1 (400g) tin chopped tomatoes with chilli
    • 1 teaspoon chilli powder, or to tatse
    • 1 teaspoon garlic salt
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 225g grated four cheese blend

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 180 C / Gas 4.
    2. Bring a large pot of water and 1 tablespoon salt to the boil; cook green peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
    3. Heat olive oil in a pan over medium heat; cook and stir onion in the hot oil until softened, 5 to 10 minutes.
    4. Mix rice, black beans, tomatoes and cooked onion in a large bowl. Add chilli powder, garlic salt, cumin and 1/2 teaspoon salt; stir until evenly mixed. Fold 3/4 of the grated cheese into rice mixture. Spoon rice mixture into each green pepper; arrange peppers in a baking dish. Sprinkle peppers with remaining grated cheese.
    5. Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

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