Stuffed peppers make for a hearty dinner in a short time! They come in so many different varieties from around the world.  We've created a delicious Mexican version! 

INGREDIENTS 

  • 4 red peppers (capsicums), halved 
  • 1 fresh chili, deseeded and thinly sliced
  • 1 red onion, diced 
  • 1 tsp smoked paprika
  • 1 tsp ground cumin 
  • 2 garlic cloves 
  • 1 bunch of coriander 
  • Olive oil 
  • 2 peppers, deseeded and chopped 
  • 1 x 400 g can chickpeas, drained and rinsed 
  • 1 x 400 g can black beans, drained and rinsed 
  • 1 bottle Passata (100% organic, where possible). 
  • Vegan queso 

METHOD

  1. Preheat oven to 350ºF (180ºC).
  2. In a food processor, process together the chili, onion, paprika, cumin, garlic, stalks of coriander and 2 tbsp of olive oil. 
  3. Heat pan on medium heat, add in prepared chili paste, peppers, chickpeas and black beans,
  4. Add a pinch of salt and pepper, and pour in passata. 
  5. Stir well, place lid on and simmer for 10-15 minutes until sauce slightly thickens. 
  6. Stuff peppers with chilli, top with cheese or our fave vegan queso and roast for 10-15 minutes.
  7. Top with fresh avocado and cilantro.