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Mexican Stuffed Peppers Recipe




  • 4–6 large peppers, any colour or a mixture
  • 125g quinoa
  • 200g can black beans, drained and rinsed
  • 200g can sweetcorn kernels, drained and rinsed, or frozen and defrosted
  • 200g passata (strained tomatoes)
  • 1 garlic clove, grated
  • 1tbsp chipotle paste
  • 2tsp ground cumin
  • 1tsp sweet smoked paprika
  • salt and pepper

To serve

  • small handful of coriander
  • sliced avocado
  • 1 lime, cut into wedges


Slice the stalks and tops off the peppers and discard. Use a teaspoon or small serrated knife to remove the cores and seeds, taking care not to cut through the pepper flesh. Add 2cm of water to the slow cooker pot and arrange the peppers upright in the pot so that they fit snugly together.

Mix all the remaining ingredients together in a large bowl and season with salt and pepper. Spoon the filling evenly into the pepper shells, cover with the lid and cook on low for 6 hours until the quinoa is cooked through and the pepper shells have softened.

Serve immediately sprinkled with coriander leaves, along with avocado slices and lime wedges for squeezing over.

Recipe taken from Vegan Slow Cooker: Over 70 delicious recipes for stress-free meals by Saskia Sidey, published by Hamlyn,


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