These colourful stuffed peppers turn simple cupboard ingredients into a proper meal. Smokey Bean seasons the rice and black bean filling with sweet, tangy barbecue depth without making it hot.

They can be assembled ahead, and the mature Cheddar topping becomes golden while the peppers soften around the filling.

🧾 Ingredients

• 2 large red or yellow peppers, halved lengthways and deseeded
• 250g cooked long-grain rice
• 1 x 400g tin black beans, drained
• 150g sweetcorn
• 200g chopped tomatoes
• 1½ tbsp Smokey Bean
• 4 spring onions, sliced
• 100g mature Cheddar, grated
• 1 tbsp olive oil
• Green salad, to serve

🍴 Instructions

1. Heat the oven to 190°C fan. Put the pepper halves cut-side up in a baking dish, brush with oil and bake for 15 minutes.
2. Mix the rice, black beans, sweetcorn, chopped tomatoes, Smokey Bean and most of the spring onions.
3. Spoon the filling into the softened peppers and press it down lightly.
4. Scatter over the Cheddar and bake for 20–25 minutes until the peppers are tender and the cheese is golden.
5. Finish with the remaining spring onions and rest for 5 minutes before serving.

⏱️ Timings

• Prep: 15 minutes
• Cook: 40 minutes
• Serves: 2–4

🥗 Serving Suggestions

Serve with dressed leaves, avocado or a spoonful of natural yoghurt. Leftovers make an easy packed lunch.

💛 Why This Recipe Works

Part-roasting the peppers prevents a crunchy shell while keeping enough structure to hold the generous bean-and-rice filling.

🛒 Get the Blend

Make this recipe with our Smokey Bean.

🔥 More Smokey Bean Recipes

• Smokey Bean BBQ Baked Beans with Crispy Onions
• Smokey Bean Sausage & Butter Bean Casserole
• Smokey Bean Black Bean Burgers
• Smokey Bean Shakshuka with Baked Eggs
• Smokey Bean Halloumi & Courgette Traybake

Shop Smokey Bean →

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