Tex-Mex Stuffed Peppers
Tex-Mex Stuffed Peppers



  • 3 red peppers, halved
  • Oil for drizzling
  • 2 x 250g pouches of flavoured rice (lime and coriander rice works well), cooked
  • 400g tin of black beans, drained
  • 6 slices of mature cheddar
  • 150g guacamole
  • Chilli flakes
  • Preheat the oven to 220C. Drizzle the peppers with olive oil and seasoning, and bake - cut side up - in a roasting tin for 20 mins.
  • Meanwhile, combine the cooked rice and beans. Remove the peppers from the oven and fill with the rice and bean mix, then top with slices of cheese, and bake for 15 mins more. Spoon over some guacamole, sprinkle with chilli flakes, and enjoy.
35 mins
3 serving

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