Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: ~50 minutes
Serves: 4

These stuffed hot peppers make a satisfying, spicy-sweet main or side dish. Packed with seasoned beans, rice and veggies, they deliver hearty texture and bold flavour.

Ingredients

• 4–6 large hot peppers (like jalapeños or poblanos), halved lengthwise and seeds removed

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 cup cooked rice

• 1 cup black beans, drained and rinsed

• 1 tsp ground cumin

• ½ tsp smoked paprika

• Salt & black pepper, to taste

• ½ cup tomato sauce

• Optional toppings: salsa, avocado, fresh cilantro

Method

1. Preheat: Heat oven to 190°C.

2. Sauté aromatics: Warm olive oil in a skillet over medium heat. Add onion and garlic and sauté 3–4 minutes until softened.

3. Mix filling: Add cooked rice, black beans, cumin, smoked paprika, salt, pepper and tomato sauce. Stir until combined and heated through.

4. Stuff peppers: Spoon the filling into each pepper half, pressing in gently.

5. Bake: Place stuffed peppers in a baking dish and bake 30–35 minutes until peppers are tender and slightly charred at edges.

6. Serve: Garnish with salsa, avocado or cilantro if desired.

Recipe source: Fat Free Vegan