These colourful roasted peppers are packed with spiced rice, black beans, sweetcorn and tomato. They are generous enough for dinner and happen to be completely plant-based. Made with Soul Food Seasoning.

🥣 Ingredients

• 4 large red and yellow peppers, halved lengthways
• 1½ tbsp Soul Food Seasoning
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 250g cooked long-grain rice
• 400g tin black beans, drained
• 150g sweetcorn
• 200g chopped tomatoes
• 2 tbsp chopped fresh coriander or parsley
• Lime wedges, to serve

Instructions

1. Heat the oven to 200°C/180°C fan/gas 6. Arrange the pepper halves in a roasting dish and bake for 15 minutes.
2. Meanwhile, heat the oil in a frying pan and soften the onion for 5 minutes. Add the garlic and seasoning for 30 seconds.
3. Stir in the rice, black beans, sweetcorn and tomatoes. Cook for 5 minutes until hot and well combined.
4. Spoon the filling generously into the softened peppers. Return to the oven for 20–25 minutes until the peppers are tender and lightly charred.
5. Finish with chopped herbs and serve with lime wedges.

⏱️ Timings

• Preparation: 20 minutes
• Cooking: 40 minutes
• Serves: 4

🍽️ Serving Suggestions

Add avocado, lime yoghurt or a crunchy cabbage salad. Leftover peppers are excellent cold for lunch.

💛 Why This Recipe Works

The blend gives simple rice and beans layers of tomato, cumin, oregano, chilli and paprika, while sesame and orange peel make the filling unexpectedly aromatic.

Allergy note: Soul Food Seasoning contains sesame.

🌶️ Try It With

• Chilli Flakes
• Ground Cumin

🍽️ More Recipes Using Soul Food Seasoning

• Louisiana-Style Chicken & Sausage Gumbo
• Crispy Soul Food Chicken with Slaw & Cornbread
• Soul Food Prawns with Creamy Grits
• Smoky Soul Food Red Beans & Rice
• Orange-Glazed Soul Food Pork Ribs

🛒 Get the Blend

Shop Soul Food Seasoning →

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