Smokey Bean Rice & Black Bean Stuffed Peppers
🔥 Smokey Bean Rice & Black Bean Stuffed Peppers
Colourful peppers packed with smoky rice, black beans, sweetcorn and tomatoes make an easy, satisfying meat-free dinner. Smokey Bean Seasoning brings the whole filling together.
🥣 Ingredients
- 4 large peppers
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 tbsp Smokey Bean Seasoning
- 250g cooked long-grain rice
- 1 x 400g tin black beans, drained and rinsed
- 150g sweetcorn
- 200g chopped tomatoes
- 75g grated Cheddar, optional
- Salt to taste
👩🍳 Instructions
- Heat the oven to 200°C/180°C fan/Gas 6.
- Halve the peppers lengthways and remove the seeds. Arrange cut-side up in a baking dish and bake for 10 minutes.
- Meanwhile, soften the onion in olive oil for 5 minutes. Stir in the Smokey Bean Seasoning for 1 minute.
- Add the rice, black beans, sweetcorn and tomatoes. Cook for 3–4 minutes and season to taste.
- Spoon the filling into the pepper halves. Sprinkle with Cheddar if using.
- Bake for 20–25 minutes until the peppers are tender and the tops are golden.
⏱️ Timings
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Serves: 4
Difficulty: Easy
🍽️ Serving Suggestions
Serve with a crisp green salad, avocado, natural yoghurt or a simple tomato salsa.
❤️ Why This Recipe Works
The filling is hearty without being heavy, and the sweet roasted peppers work brilliantly with smoky beans and rice.
🌶️ Try It With
Swap the black beans for kidney beans or add chopped jalapeños if you fancy extra heat.
🍽️ More Recipes Using Smokey Bean
- Smokey Bean BBQ Baked Beans with Crispy Onions
- Smokey Bean Sausage & Butter Bean Casserole
- Smokey Bean Rice & Black Bean Stuffed Peppers
- Smokey Bean Black Bean Burgers
- Smokey Bean Shakshuka with Baked Eggs
- Smokey Bean Halloumi & Courgette Traybake
- Smokey Bean Loaded Sweet Potatoes
🛒 Get the Blend
Make this recipe with our Smokey Bean.
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