Video: Meatless Mexican stuffed peppers

This quick and easy meat-free filling is a great option for those who are flatting, as it can be served over rice or piled into a jacket potato, as well as making a great stuffing for veges.

By Sophie Gray
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
Videographer: Melissa Tapper


  • 4 large long sweet peppers such as king sweeties, halved longwise and de-seeded
  • 1 tbsp extra virgin olive oil
  • 1 1/4 cups cooked rice and quinoa blend (½ cup uncooked)
  • 1 x 400g can can black beans, drained and rinsed
  • 1 can chopped tomatoes
  • 1/4 tsp ground chilli
  • 1 x 400g can chilli beans in sauce (hot or medium according to your taste)
  • 1 tbsp chopped coriander
  • 1 cup grated cheese


  • 1
    Preheat the oven to 220°C. Spray or brush the skins of the peppers lightly with oil and arrange in a shallow roasting pan.
  • 2
    In a bowl combine the cooked rice and quinoa, the black beans, chopped tomatoes, ground chilli and chilli beans in sauce. Season with salt, stir in the coriander and spoon the mixture into the hollowed-out skins.
  • 3
    Top with grated cheese and bake for 20 minutes, or until bubbling and golden brown on top.


Cut the peppers so they lie flat in the pan. If they are misshapen and toppling over, prop them up with a piece of crumpled foil. They will become more stable as they soften during cooking.