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Stuffed Mexican Peppers

April 23, 2020

Stuffed Mexican Peppers

Serves 4


  • 1 x Fiid Smoky Mexican Black Bean Chilli
  • 2 x Cups cooked rice
  • 3 x Red Peppers
  • 1 x Tin of Chopped Tomatoes
  • 2 x Garlic Cloves, crushed
  • 1 x Teaspoon Chilli Flakes
  • 1 x Tablespoon Olive Oil
  • Handful Fresh Coriander, chopped
  • Salt & Pepper


  • 2 x Spring Onions, chopped
  • 1 Lime


  1. Preheat Oven 180C
  2. Cut the peppers in half through the stalks, scoop out the seeds and discard them. Place the peppers on a baking sheet, drizzle with oil and roast for 10 minutes to soften
  3. Add your cooked rice to a bowl with the contents of your Fiid Smoky Mexican Black Bean Chilli, tin of chopped tomatoes, crushed garlic cloves & chilli flakes. Season with a pinch of salt and pepper. Mix to combine all the ingredients
  4. Remove the peppers from the oven and fill with the mixture. Cook in the oven for a further 15 minutes
  5. Garnish with spring onions and a squeeze of lime, serve and enjoy!

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