Pimientos Rellenos de Arroz y Frijol (Mexican Stuffed Peppers)
Sweet red peppers filled with red rice, turkey, black beans and taco spices, baked until soft with a cheesy top.
Made with Mexican red rice (arroz rojo) and Taco seasoning mix. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelEasy
- Costabout £1.93 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). Arrange the pepper halves cut side up in a large baking dish and bake for 15 minutes to soften slightly.
15 min - 2
Meanwhile, heat the oil in a frying pan over a medium-high heat. Cook the onion for 5 minutes, then add the turkey and brown for 6 minutes, breaking it up.
11 min - 3
Stir in the taco seasoning mix and 80 ml water and simmer for 3 minutes. Take off the heat and stir in your ready made arroz rojo (see the base recipe), the black beans and half the coriander.
3 min - 4
Spoon the filling into the pepper halves, pressing it in firmly and mounding it slightly. Scatter with the cheese.
- 5
Cover with foil and bake for 20 minutes, then uncover and bake for 10 minutes until the cheese is golden and the peppers are tender. Finish with the remaining coriander and serve with lime wedges.
30 min
Tips
- Choose peppers that sit flat so they do not tip. Trim a thin slice off the base if needed.
- Pre baking the pepper shells for 15 minutes means they cook through without the filling drying out.
- Use leftover cooked rice and cool it quickly. Do not reheat rice more than once.
- Add a spoonful of salsa ranchera to the filling for a juicier result.
Storing and freezing
Keeps in the fridge for up to 3 days once cooled within 1 to 2 hours. Freeze the cooled peppers for up to 2 months. Reheat until steaming hot all the way through.
Questions
Can I make these vegetarian?
Yes. Replace the turkey with another 300 g of drained black beans or cooked lentils, and add a diced courgette to the filling.
Do I need to cook the rice first?
Yes. The arroz rojo base is fully cooked, so it only needs mixing in. Raw rice would not cook properly in the time the peppers take.
Is it gluten free?
Yes, as long as the red rice, tinned beans and taco seasoning are gluten free. The peppers, turkey and cheese contain none.
More made with mexican red rice (arroz rojo)
Double 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.