Pimientos Rellenos de Arroz Rojo y Frijol Negro (Mexican Stuffed Peppers)
Sweet roasted peppers stuffed with red rice, black beans, sweetcorn and cumin, baked until tender and a little charred.
Made with Mexican black beans and Mexican red rice (arroz rojo). Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelEasy
- Costabout £1.21 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). Lay the pepper halves cut side up in a large baking dish. Brush with 1 tbsp of the oil and season with salt. Roast for 15 minutes to soften.
15 min - 2
Meanwhile, heat the remaining oil in a frying pan over a medium heat. Fry the onion for 6 minutes until soft, then add the garlic, cumin and paprika for 1 minute.
7 min - 3
Off the heat, stir in your ready made arroz rojo (see the base recipe), your ready made black beans (see the base recipe), the sweetcorn, coriander and the juice of 1 lime.
- 4
Spoon the filling into the pepper halves, pressing it in well and mounding it up.
- 5
Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for 10 minutes more until the filling is steaming hot all the way through and the pepper edges are charred.
30 min - 6
Rest for 5 minutes and serve with lime wedges made from the second lime.
Tips
- Pre-roast the peppers for 15 minutes so they finish tender but not collapsed.
- Rice from the fridge is firmer and holds the filling better than hot rice.
- Choose peppers that sit flat. Trim the base slightly if they wobble.
- Top with dairy free cheese or grated cheese in the last 5 minutes if you like.
Storing and freezing
Cool within 1 hour and refrigerate for up to 2 days. Reheat once at 190C (fan 170C) for 20 minutes until steaming hot all the way through. Freeze for up to 1 month.
Questions
Can I use other colours of pepper?
Yes. Red peppers are sweetest. Yellow and orange work well, and green peppers are more bitter and take a little longer.
Is it vegan?
Yes, with vegan arroz rojo and vegan black beans. All ingredients are plant based.
Can I prepare ahead?
Yes. Stuff the peppers, cover and refrigerate for up to 1 day, then bake from cold, adding 10 minutes.
More made with mexican black beans
Tofu al Achiote Bowls (Mexican Rice and Bean Bowls)
GFDFEFTazón de Calabaza Asada y Frijoles Negros (Roast Squash and Black Bean Bowl)
GFDFEFTostadas de Nopales y Frijol Negro (Cactus and Black Bean Tostadas)
GFDFEFSopa de Tortilla con Frijoles Negros (Black Bean Tortilla Soup)
DFEFNFDouble 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.