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
1/2tsp chilli flakes
1 handful fresh coriander
Dairy free cream cheese or sour cream
Dairy free cheese
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