Mexican Stuffed Peppers with Guacamole
These oven-baked stuffed peppers with Mexican rice and guacamole are so easy and quick to make. Perfect for a quick lunch or dinner.
Ingredients
- 150 g brown rice
- 300 ml vegetable broth
- 1 onion chopped
- 2 cloves of garlic minced
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp cumin
- 400 g kidney beans or black beans drained and rinsed
- 400 g canned tomatoes
- salt and pepper to taste
- 3 bell peppers halved and seeded
- mixed greens spinach, lettuce, rocket etc.
For The Guacamole
- 1 ripe avocado
- 1 red onion chopped
- 5 cherry tomatoes chopped
- 1/2 lemon juiced
- 1 tsp guacamole spice
- salt and pepper to taste
Instructions
- Cook the brown rice in vegetable broth according to package instructions. The vegetable broths gives the rice more flavour, but you can also use water.
- In a large pan, sauté onion and garlic for 2-3 minutes. Then add smoked paprika, chili powder and cumin and sauté until fragrant.
- Turn off the heat and stir in the rice, kidney beans and canned tomatoes.
- Preheat oven to 220°C and cover the bottom of a baking dish with 60ml water or vegetable broth.
- Place the halved peppers in the baking tray and fill with the Mexican rice. Bake the stuffed peppers in the oven for about 20 minutes or until the peppers are tender and lightly golden brown.
- In the meantime, prepare the guacamole by mashing up an avocado with a fork. You can also use a blender or food processor. Then add onion, lemon juice, cherry tomatoes and guacamole spice. Season with salt and pepper to taste.
- Serve the stuffed peppers with guacamole and mixed greens.