Looking for a fresh take on Fajita Friday? Try these Mexican stuffed peppers. Packed with colourful veggies, easy to prep, full of flavour and perfect for sharing. This simple recipe packs 11.5g of fibre, 14g protein and over 15 plant points!
Ingredients
- 4 large mixed peppers, halved and deseeded
- 1 tbsp extra virgin olive oil
- 250g mixed grains (e.g., quinoa, rice or bulgur), we used a pre-cooked pouch
- 1 x 400g tin mixed beans, drained and rinsed (240g drained weight)
- ½ tin chopped tomatoes (200g)
- 1 x 198g tin sweetcorn, drained (165g drained weight)
- 50g mixed seeds, toasted
- 1 tsp cumin
- 1 clove garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp chilli powder
- 1/2 lime, juiced
- Salt and pepper, to taste
Optional toppings:
- Coriander
- Mixed seeds
- Tomato
- Onion
- Sliced avocado
- Fresh lime
Method
- Preheat your oven to 180°C.
- Place the peppers on a baking tray and drizzle with 1 tbsp olive oil.
- Place in the oven and bake for around 10 minutes until just starting to soften.
- Meanwhile, combine the mixed grains, mixed beans, chopped tomatoes, sweetcorn, seeds, cumin, smoked paprika, garlic, chilli powder, lime juice, salt, and pepper in a bowl and stir well.
- Take the peppers out of the oven and spoon the filling into each pepper half. Return to the oven and bake for 10–15 minutes until the peppers are tender and the filling is heated through.
- Serve with toppings of your choice.
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