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Mexican stuffed peppers

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Light lunch
Servings: 2 -4
Author: Becca Heyes


  • 4 bell peppers
  • 1 tbsp oil
  • ~ 8tbsp refried beans shop-bought or homemade
  • ~ 8tbsp cooked rice I used brown rice
  • Juice of 1/2 a lime
  • 4 tbsp cheddar cheese grated
  • 4 slices tomato
  • Fresh coriander and sour cream to serve


  • 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.