I think it’s time to invite your bestie around for a Veggie Mexican feast!
Who doesn’t love Mexican. As a more plant based eater I love finding new recipes to mix my dietary needs with the foods I also love the most.
So here is my version of veggie stuffed Mexican peppers.
2 medium sized bell peppers
1/3 cup/75g of uncooked bulgur
1/2 cup/90g of sweetcorn
125g of kidney beans (washed & drained)
1 small red onion & 1 clove of garlic (finely diced)
Thumb of ginger (finely diced)
Large handful of spinach
A wedge of lime
Spices: Cumin, Coriander, Fresh Cilantro, Paprika, Chilli Flakes, Sea Salt & Black Pepper
Preheat the oven to 200 degrees C.
Line a baking sheet with aluminum foil. Slice the tops off of your bell peppers, remove the seeds and core, and cut into halves.
Bring 250 ml of water with a sprinkle of sea salt to the boil, add the bulgur & leave to simmer for 12-15 minutes (until tender). Cover & leave aside.
Finely dice the red onion, garlic & ginger.
Heat olive oil in a skillet over medium heat, cook & stir in the onion, garlic, ginger, cumin, coriander, & sea salt. (Add spices to taste – measuring spices never works for me).
Add the kidney beans, chilli flakes, paprika & black pepper. (If you want it very spicy add more chilli & paprika but if you want it mild go easy on the chilli).
Add the spinach. Leave until the spinach has reduced & is softened.
Add the cooked bulgur & sweetcorn.
Now taste test – add more spices if needed. (I added a touch more cumin, paprika, sea salt & black pepper here).
Stuff the halved bell peppers with the filling.
Bake in the middle of the oven for 20-25 minutes (until the peppers are tender).
Remove the peppers from the oven, top with fresh cilantro & a squeeze of lime.
Make sure to leave a comment below with your thoughts! I would love to hear any tips you may have to improve this recipe!
Until Next Time, Ella xxx