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VEGAN Mexican style stuffed peppers

These are high protein, light and really tasty. They're also a great way to get your micronutrients in! If you have any of the filling leftover it makes for a great burrito the next day!


  • 2 whole red peppers

  • 1/2 yellow or green pepper

  • 1/2 red onion

  • 1 clove garlic

  • 1tsp olive oil/coconut oil

  • 4tbsp sweetcorn (frozen or tinned)

  • 1 punnet chestnut mushrooms

  • 1 pouch microwave rice

  • 1/2 tin pinto beans

  • 1/3 bag frozen vegan mince

  • 2tbsp tomato puree

  • 2tbsp balsamic vinegar

  • 1tsp smoked paprika

  • 1tsp dried herbs

  • 1/2 sachet BBQ seasoning

  • 100ml boiling water

  • Vegan mozzarella


  1. Firstly, pop your mushrooms in a food processor and blitz until they look like mince (this is my favourite trick for bulking out dinners whilst getting your micronutrients in at the same time, PLUS mushrooms are high in protein and great for your cells and blood health!)

  2. Pre heat your oven to 200

  3. Slice your peppers length ways, take out the seeds, brush them with a little bit of olive/coconut oil and pop them on a baking tray.

  4. Put a frying pan on a medium heat and add 1tsp olive oil.

  5. Finely chop your onion & garlic and add them to your frying pan, leave them to fry for about 2 minutes and then add all your dry spices and fry for a further 2 minutes.

  6. Add your mushroom mince, frozen vegan mince, drained beans, sweetcorn, chopped peppers, tomato purée, balsamic vinegar, 100ml of hot water and any other veg you fancy - fry this over medium for about 10 minutes (keep adding water if it gets too dry)

  7. Microwave your rice and add that to the Mexican mix (add more water and tomato purée if you need)

  8. Use a spoon to stuff your peppers with the mix, pop them in the oven to bake for about 30-35 minutes until soft.

  9. At the last minute add your vegan cheese on top and grill for about 2 minutes until the cheese has melted.

  10. Serve with a lil salad and any toppings you like (salsa, guacamole, vegan sour cream, jalapeños...) Enjoy!

Love, Soph x

I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!

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