Morrones Rellenos de Arroz Rojo y Frijol Negro (Mexican Rice and Bean Stuffed Peppers)
Sweet roasted pepper halves packed with Mexican red rice, smoky black beans and sweetcorn, baked until tender and lightly charred.
Made with Mexican black beans and Mexican red rice (arroz rojo) and Fajita seasoning mix. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelMedium
- Costabout £1.49 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Rub the pepper halves with 1 tbsp of the oil and arrange cut side up in a large baking dish. Bake for 15 minutes to soften them.
15 min - 2
Heat the remaining oil in a large frying pan over a medium heat. Cook the onion for 6 minutes, then add the garlic and fajita seasoning mix (see the base recipe) and cook for 1 minute.
7 min - 3
Stir in the sweetcorn, chopped tomatoes, your Mexican red rice and Mexican black beans (see the base recipes). Cook for 5 minutes until everything is hot and most of the liquid has gone. Add the lime juice and half the coriander.
5 min - 4
Spoon the filling into the pepper halves, mounding it slightly.
- 5
Cover the dish loosely with foil and bake for 15 minutes, then uncover and bake for 10 minutes more until the peppers are tender and the tops are lightly browned.
25 min - 6
Scatter the remaining coriander over and serve.
Tips
- Pre-baking the peppers stops them being crunchy and watery when the filling is hot.
- Make the filling from leftover rice and beans for a quick midweek dinner. Cool rice quickly if you are keeping it.
- Add grated Cheddar or Oaxaca cheese on top for the last 10 minutes if you do not need dairy free.
- Choose peppers that sit flat so they do not tip when you fill them.
Storing and freezing
Keep in the fridge for up to 3 days, cooled within 1 to 2 hours. Freeze for up to 2 months. Reheat until steaming hot all the way through, and only reheat rice once.
Questions
Can I freeze stuffed peppers?
Yes. Cool them completely, wrap well and freeze for up to 2 months. Thaw overnight in the fridge and reheat in a hot oven until piping hot all the way through.
Can I use other peppers?
Yes. Any colour works. Red and yellow peppers are sweeter, green are more savoury, and poblano peppers make a more authentic version, with a spicier and earthy flavour.
Is this recipe vegan?
Yes. The pepper, rice, beans, sweetcorn, tomatoes and spices contain no animal products. Check that the rice was made with vegetable stock.
More made with mexican black beans
Cazuela de Frijol Negro y Barbacoa (Black Bean and Beef Stew)
GFDFEFHuevos Tirados Veracruzanos (Eggs Poached in Black Bean Broth)
NFVHFArroz con Carne Molida y Frijoles Negros (One-Pan Mexican Beef and Rice)
DFEFNFTamales de Frijol Oaxaqueños (Oaxacan Black Bean Tamales)
GFDFEFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.