December 13, 2019

Mexican stuffed peppers – ad (Gluten free & Vegan)

This post is sponsored by Natures Store. 

My gluten free and vegan Mexican stuffed peppers are a real crowd pleaser, and the perfect dish to make if you are cooking for guests. They are filled with a homemade Mexican rice, black beans, sweet corn and red onion and topped with dairy free cream cheese, jalapeños and fresh coriander. I used the Nature’s Store red lentil rice for the filling, which has 3 times the amount or protein and 7 times the amount of fibre as normal rice, so is a really great alternative! The Nature’s Store red lentil rice is now available to purchase in Asda along with their chickpea rice for £2.99 each.

Nature’s Store also have a huge range of great gluten free products, and if you head over to my Instagram page @glutenfreealice you will have the opportunity to win a selection of their goodies worth £60 (launching 16/09/2019)! If you do make my Mexican stuffed pepper recipe don’t forget to take a photo and tag me over on social media. 

Scroll down for my recipe. 

You will need (serves 6):

200g nature’s store red lentil rice 

6 mixed peppers 

1 diced red onion 

1 tin sweetcorn 

1 tin black beans 

100g chopped tomatoes 

1 vegetable stock cube 

1tsp mixed herbs 

1tsp paprika 

1/2tsp chilli flakes 

Optional toppings: 

2 limes 

1 handful fresh coriander 

Dairy free cream cheese or sour cream 

Dairy free cheese 

Jalapeños 

Method: 

  1. Pour your natures store red lentil rice into a saucepan, add boiling water and boil for 9 minutes until cooked. 
  2. Whilst the rice boils, pre heat your oven to 180°C and wash your peppers. Cut your peppers in half and remove the seeds & stalks, place in a large baking dish. 
  3. Drain your rice and add to a large mixing bowl along with your diced red onion, black beans, sweetcorn, chopped tomatoes, crumbled vegetable stock cube, paprika, mixed herbs & chilli flakes. Give the rice mix a really good stir until fully combined.  
  4. Spoon the rice mixture into the peppers until they are full. Sprinkle with dairy free cheese (optional) and pour around 1/2 cup of water into the bottom of your baking dish (this helps the peppers to cook evenly). 
  5. Bake in the oven for around 30-35 minutes. Remove from the oven and top with dairy free sour cream, coriander, jalapeños and serve with lime wedges. Enjoy!  

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

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