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  • Mexican Stuffed Peppers (Vegetarian)
Mexican Stuffed Peppers (Vegetarian)

Mexican Stuffed Peppers (Vegetarian)

    4 serving

Prep time:

Cook time:

Serves: 4

This recipe is all about the lovely ingredients that fit so perfectly with sweet pointed peppers.  The spicy rice filling, seasoned with paprika, cumin and oregano is then mixed with tomatoes and kidney beans, which provide all-important protein. This hearty meal is then topped with the delicious crunchy tortilla chips and gooey, melted cheddar cheese.  It is a quick and easy way to make a mouth-watering meal everyone will love. Looking for more vegetarian recipes? Look no further.
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  • 250g White or Brown long grain or Basmati Rice, Cooked
  • 1 Garlic Clove
  • 1 Onion
  • 1 teaspoon Paprika Powder
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Dried Oregano
  • 140g Tomato Paste
  • 1 can Diced Tomatoes, Drained
  • 1 can Kidney Beans, Drained and Rinsed
  • 3 Pointed Peppers, different colours
  • 100g Tortilla Chips
  • 100g Cheddar Cheese, Grated
  • 1 handful Fresh Parsley
  • 1 handful Fresh Coriander
  • 1 splash Oil for frying
  • 1 sprinkle Pepper
  • 1 sprinkle Salt


Step 1

Follow the directions on the package to cook the rice.

Step 2

Preheat the oven to 200 degrees Celsius. Cover a baking tray with baking paper.

Step 3

Thinly chop the garlic clove or crush it until you get garlic paste. Chop the onion. Preheat a large pan at medium-high heat. Add the onion and the garlic and cook until the onion is translucent.

Step 4

Next, add the paprika powder, cumin powder, the oregano and the tomato paste. Stir well to get the bitterness out of the tomato paste. Then add the diced tomatoes and stir well.

Step 5

Add the kidney beans to the pan and heat through. Add the cooked rice and briefly heat the rice as well. Season with pepper and salt.

Step 6

Remove the sweet pointed pepper stem and cut in half lengthwise. Remove the seeds and membranes. Put the pepper halves skin side down on the baking tray.

Step 7

Break the tortilla chips into small pieces and mix them in a bowl with the cheddar cheese.

Step 8

Fill the pepper halves with the rice-tomato mixture and cover them with the tortilla chip-cheddar mixture. Put the stuffed Mexican pointed peppers in the oven and cook them for 15 – 20 minutes until the peppers have softened and the topping is golden brown.

Step 9

Serve with some roughly chopped parsley and coriander.

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