Dinner

Peppers Stuffed with Black Beans and Rice

Name: Peppers Stuffed with Black Beans and Rice
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: Four, about 400 g Red pepper; One and a third tins, drained (320 g) Black beans, tinned and drained; 150 g Cooked white rice; 100 g Sweetcorn, tinned and drained; 100 g Onion; Half a tin (200 g) Chopped tomatoes, tinned; 2 tsp (12 g) Chipotle paste; 10 g Olive oil; 1 tsp Ground cumin; 1 tsp Smoked paprika; One lime Lime juice; A handful Fresh coriander

Roast peppers filled with a smoky black bean, rice and sweetcorn mixture. 18 g of protein for 462 kcal, with no dairy or gluten.

Calories: 462kcal
Protein: 18g
Fat: 8g
Carbs: 77g

Per serving, makes 2. 20 minutes of work, then 35 minutes in the oven. Published 8 September 2026.

Allergens

None of the fourteen declared allergens is in the ingredient list as written.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Peppers Stuffed with Black Beans and Rice, plated and ready to serve. — The finished recipe. Peppers Stuffed with Black Beans and Rice

Ingredients 1 to 6 for peppers stuffed with black beans and rice arranged separately on a dark worktop. — Ingredients 1 to 6. Four, about 400 g Red pepper (Halved through the stalk and deseeded.). One and a third tins, drained (320 g) Black beans, tinned and drained (Drained weight.). 150 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.). 100 g Sweetcorn, tinned and drained (Drained weight.). 100 g Onion. Half a tin (200 g) Chopped tomatoes, tinned

Ingredients 7 to 12 for peppers stuffed with black beans and rice arranged separately on a dark worktop. — Ingredients 7 to 12. 2 tsp (12 g) Chipotle paste. 10 g Olive oil. 1 tsp Ground cumin. 1 tsp Smoked paprika. One lime Lime juice. A handful Fresh coriander

Peppers Stuffed with Black Beans and Rice, preparation step 1: Rub the pepper halves with half the oil and roast cut side down at 200°C for 15 minutes to soften. — Step 1. Rub the pepper halves with half the oil and roast cut side down at 200°C for 15 minutes to soften.

Peppers Stuffed with Black Beans and Rice, preparation step 2: Fry the chopped onion in the rest of the oil, add the cumin, paprika and chipotle, then the tomatoes. Cook for five minutes, then stir in the beans, rice and sweetcorn and season. — Step 2. Fry the chopped onion in the rest of the oil, add the cumin, paprika and chipotle, then the tomatoes. Cook for five minutes, then stir in the beans, rice and sweetcorn and season.

Peppers Stuffed with Black Beans and Rice, preparation step 3: Turn the peppers over, pack the filling in, and bake for 20 minutes until the pepper edges char. — Step 3. Turn the peppers over, pack the filling in, and bake for 20 minutes until the pepper edges char.

The finished peppers stuffed with black beans and rice. — Step 4. Finish with lime and coriander.

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Ingredients

Red pepperFour, about 400 g
Halved through the stalk and deseeded.
Black beans, tinned and drainedOne and a third tins, drained (320 g)
Drained weight.
Cooked white rice150 g
Cooked weight. About 50 g of dry rice becomes 130 g cooked.
Sweetcorn, tinned and drained100 g
Drained weight.
Onion100 g
Chopped tomatoes, tinnedHalf a tin (200 g)
Chipotle paste2 tsp (12 g)
Olive oil10 g
Ground cumin1 tsp
Smoked paprika1 tsp
Lime juiceOne lime
Fresh corianderA handful

Method

Rub the pepper halves with half the oil and roast cut side down at 200°C for 15 minutes to soften.
Fry the chopped onion in the rest of the oil, add the cumin, paprika and chipotle, then the tomatoes. Cook for five minutes, then stir in the beans, rice and sweetcorn and season.
Turn the peppers over, pack the filling in, and bake for 20 minutes until the pepper edges char.
Finish with lime and coriander.

Worth knowing

The peppers need the first roast on their own. Stuffed raw they come out crunchy while the filling dries.
Protein is 18 g, lower than most dinners here, because the peppers are half the weight. Crumbled feta on top adds 6 g for 40 g of cheese.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.