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Fajita-stuffed peppers recipe

Fajita-stuffed peppers recipe

163 ratings

Cooked until sweet and soft, these roasted peppers are made even better stuffed with a super veg and rice mix, with smoky fajita seasoning to round it all off, bringing an authentic Mexican taste experience to your dinner table. Serve with a mixed leaf salad and smashed avo and lime juice to add freshness to the dish. See method

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 452 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 2 tbsp vegetable oil
  • 4 mixed-colour peppers, halved and deseeded, stalk left intact
  • 150g long-grain rice
  • 1 onion, sliced
  • 1 courgette, cut into half moons
  • 150g frozen sweetcorn
  • 30g sachet fajita seasoning
  • 400g tin black beans, drained
  • 1 medium avocado, destoned
  • 1 lime, juiced
  • 10g fresh coriander, roughly chopped
  • 2 tsp olive oil
  • 120g pack mixed leaf salad
White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    3g 15%
  • Sugars

    12g 13%
  • Salt

    2g 33%

of the reference intake
Carbohydrate 59g Protein 12.5g Fibre 9.2g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the peppers on a baking tray and drizzle with 1 tbsp vegetable oil; season. Roast for 15-18 mins until softened.
  2. Rinse the rice, tip into a pan with 300ml water and bring to a simmer, then cook for 10-12 mins over a low heat until the water is absorbed.
  3. Meanwhile, heat 1 tbsp vegetable oil in a frying pan over a medium- high heat and fry the onion for 8-10 mins until soft. Stir in the courgette, turn up the heat to high and fry for 6-8 mins until tender. Stir in the sweetcorn and fajita seasoning and fry for 1 min. Remove from the heat.
  4. Stir the rice and beans into the veg pan. Season and spoon into the peppers. Roast for 10 mins or until the peppers are really soft. Reheat any leftover filling for the last 2 mins to serve alongside.
  5. Mash the avocado, most of the lime juice, a pinch of salt and half the coriander with a fork. Whisk the olive oil and remaining lime juice in a bowl, then toss with the salad. Serve the avocado and salad alongside the stuffed peppers.

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