It’s been raining here all weekend which, despite the copious amounts of course work I need to do, inspired me to get back into the kitchen and do some cooking. I had a few red peppers in the fridge that needed using so I decided to stuff them, I wanted to try something different than my usual brown lentil bolognese sauce and ended up creating the spicy bean and rice mixture that you see today! I was pretty impressed with how they turned out considering I threw everything together in a pan, give them a try and let me know what you think!


Ingredients (serves 4)

  • 4 red peppers, tops cut off


  • 1 tbs extra virgin olive oil
  • 1 brown onion, diced
  • 4 button mushrooms, diced
  • 2 garlic cloves, minced
  • 1 400g tinned black beans, rinsed
  • 1 400g tinned corn kernels, rinsed
  • 1 400g tinned cherry or mini roma tomatoes
  • 1/2 cup long grain rice, rinsed
  • 1L vegan chicken stock, low sodium
  • 2 medium chipotle chillies in adobo, sliced
  • 1 tsp chipotle powder
  • 1 tsp ground cumin
  • 2 bay leaves


  • 1/2 avocado
  • 1 tsp lime juice
  • salt and pepper, to taste


  • Preheat oven to 180 degrees celsius
  • Prepare vegetables as instructed above
  • In a large pan heat extra virgin olive oil and add in garlic, diced onions and mushrooms, and sautΓ© until aromatic and soft
  • Add in the cumin, adobo chillies, chipotle powder, and bay leaves, stir gently for a minute
  • Add in the rinsed black beans, corn kernels, tinned tomatoes, and rice, bringing to the boil and simmering until rice is soft
  • Once the rice is cooked spoon the mixture into the sliced peppers, fill them up, place the pepper’s tops back on, and bake them in the oven for approximately 30-40 minutes, or until the outside of the peppers has softened and blistered
  • Mash some avocado with lime juice, salt and pepper, and spoon on top of the peppers to serve (optional but definitely worth it!)



  1. Rainy days are definitely my favorite days to get crackin’ in the kitchen! These stuffed peppers look wonderful as well. I can’t get enough of stuffing quinoa, black beans, and fresh veggies in them!


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