Our vegetarian stuffed peppers recipe mixes black beans and rice and are a TexMex favourite. They are made with Fat Man Chilli Scorchio sauce – just right sweet, spicy and vinegar taste. This recipe also freezes like a dream.
TexMex Stuffed Peppers
A batch of the rice mix makes 8 stuffed pepper halves. At the start of each month, prepare a batch. Eat half and freeze half for later in the month. On that night when you get home from work and cannot face cooking, pop them in the oven on 170C straight from the freezer (covered with foil) for about 40 minutes then uncover and brown at 190C.
Top Tip: We use Waitrose Brown Basmati, Red Camargue and Wild Rice. The extra texture of the red and wild rice is delightful.
Spicy food, especially Mexican, needs a cooling element. Guacamole is simple and adaptable based on how ripe your avocados are and what the use is. I like it chunky for chilli and smooth for sandwiches. [READ MORE]