Order My New Books on Diet & Nutrition

Mexican Style Stuffed Peppers

I love stuffed peppers, they are super easy to make and the variations are endless. Using a packet of precooked rice and quinoa saves you time meaning you can create this dish within 25 minutes. I added in vegan ‘Greek’ style cheese for additional flavour but you could leave this out or use nutritional yeast flakes instead. Prepare this dish ahead of time and reheat when needed. It is equally delicious served cold with salad.

Mexican Style Stuffed Peppers

Overview

Serves 4

Preparation time: 10 minutes

Cooking time: 25 minutes

What’s Good About It?

The combination of rice, beans and quinoa provides plenty of fibre and protein to help stabilise blood sugar levels and keep you feeling fuller for longer.

Did You Know?

Try using grated vegan cheddar style cheese instead of the Greek style cheese. Spoon the filling into the peppers top with the cheese and place under the grill to melt.

Ingredients

4 red or orange peppers

1tbsp olive oil

1 packet 250g Merchant gourmet spicy Mexican style grains and pulses or similar mix (check gluten free)

1 onion, chopped

1 garlic clove, crushed

1 x 400g can chopped tomatoes

1/2 can kidney beans, drained

100g baby spinach leaves

1/4 tsp smoked paprika

60g Vegan ‘Greek’ cheese cut into little dice or 1-2tbsp nutritional yeast flakes

 

Instructions

 

  1. Preheat the oven to 190C, gas mark 5.
  2. Cut the peppers in halve and remove the seeds and core.
  3. Place cut side up on a baking tray and drizzle with a little olive oil.
  4. Bake in the oven for 20 minutes
  5. Meanwhile heat the oil in a large saute pan. Add the onion and saute for 3-4 minutes. Add the remaining ingredients except the cheese and bring to a simmer.
  6. Simmer uncovered for 5-10 minutes to thicken the sauce. Stir in the cheese or nutritional yeast flakes if using.
  7. Remove the peppers from the oven. Spoon the filling into the peppers and serve immediately.
  8. Alternatively spoon the filling into the peppers and allow to cool. Reheat in the oven for 15 minutes to serve.

 

Nutrition per serving 260kcal, Fat 8.9g, Carbohydrates 34g, Protein 7g

 

Subscribe to our mailing list

Be the first to know about Christine’s latest insights. Subscribe to our newsletter to receive nourishing recipes, practical health tips, and exclusive content delivered directly to your inbox. It’s your personal guide to building a foundation of lasting health and vitality.