EASY STUFFED PEPPER RECIPE | Body Action Gym
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Recipes

February 04, 2021
EASY STUFFED PEPPER RECIPE
"EASY STUFFED PEPPER RECIPE"

Sometimes, finding the inspiration to try a new recipe can be challenging. Especially when you want to get it right the first time ‘round!

We’ve got just the thing if you’re looking for something simple, made with ingredients that you can get from your local supermarket at any given time. Another plus is that your meal will be insta-worthy too!

Ingredients:

  • 4 small to medium peppers
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons of virgin olive oil, plus extra for the baking dish
  • 1 medium white onion, finely chopped
  • 4 cloves of garlic, minced
  • 1 teaspoon of ground cumin
  • ½ teaspoon paprika
  • Pinch of red pepper flakes
  • 1 can of diced tomatoes
  • 1 ½ cups of brown rice
  • ¾ cup fresh or frozen corn
  • 1 can of black beans, drained and rinsed
  • 2 tablespoons lime juice, freshly squeezed from 1 to 2 limes
  • ¾ cup of grated cheese

For serving:

Sour cream, guacamole, coriander and lime wedges

Method:

  1. Arrange a rack in the middle of the oven and preheat to 190⁰ C. - Lightly coat a 20x30cm baking dish with oil and set aside.
  2. Trim the stems of the peppers, if needed. Then halve them lengthwise. Remove the ribs and seeds. Arrange the peppers cut side up in the prepared baking dish. Season generously with salt and pepper.
  3. Heat the oil in a large non-stick frying pan over a medium heat until simmering.
  4. Add the onion and salt to cook until translucent, about 5 minutes.
  5. Add the garlic, cumin, paprika, pepper flakes and black pepper then cook for another minute.
  6. Add the tomatoes and their juices and simmer for another 3 minutes.
  7. Stir in the rice, corn and beans and cook for 5 minutes. Remove from the heat, stir in the coriander and lime juice. Taste and add more seasoning as needed.
  8. Fill the peppers with the rice mixture, pressing down to pack them tightly. Pour ½ a cup of water into the baking dish and cover it tightly with aluminium foil.
  9. Bake until the peppers are tender, which should be about 40 – 45 minutes.
  10. Uncover the peppers, sprinkle the cheese on and continue baking uncovered at a heat of 200⁰ C until the cheese is melted.

Why not give it a try this week and tag us in your photos on Facebook or Instagram.