‘Pepper stuffed with peppers - pepper-ception’


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Serves:  4

Preparation time: 10 minutes

Cooking time: 40 minutes


  • 4 bell peppers, halved and deseeded
  • 1 large tablespoon of tomato puree
  • 1 large onion
  • 6 garlic cloves
  • 1 sweet pepper
  • 1 rinsed tin of black beans
  • 1 and a half cups of cooked brown rice
  • 1 tin of chopped tomatoes
  • 1 cup of mixed frozen peas and sweetcorn
  • 1 teaspoon of chili flakes
  • 1 teaspoon of paprika
  • 2 teaspoons of cumin
  • 1 teaspoon of ground coriander
  • Salt and pepper
  • Balsamic vinegar
  • Olive oil
  • Fresh basil
  • 4 pieces of bread

Nutritional value per serving:

  • Calories, kcal 508.5
  • Fat, g 7.9
  • Saturates, g 1.2
  • Carbs, g 89.8
  • Sugars, g 14.1
  • Fibre, g 21.9
  • Protein, g 21.1
  • Sodium, g 0.699


  1. Firstly, chop the onions, garlic, and sweet pepper.
  2. Next, cook the onions in either oil or a little bit of water, adding a pinch of salt, until they turn translucent.
  3. Now, add the sweet pepper and garlic and cook for a further few minutes until fragrant.
  4. Next, add all the other ingredients, except the bell peppers, and a cup of water and mix.
  5. Now, cook over a medium heat for 20 minutes, mixing occasionally.
  6. Taste and adjust spices, if necessary, before taking off the heat.
  7. Finally, divide the mixture between the halved peppers and baked in the oven for 10-15 minutes on gas mark 6, until crispy on top and the peppers are soft.
  8. Serve and enjoy!


  • Salt and pepper as always should be added throughout the cooking process.
  • I’d highly recommend adding some vegan cheese before popping in the oven.

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