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

Olive Oil

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


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