Rendang Stuffed Peppers with Black Beans
Sweet red peppers baked with a spiced rendang rice and black bean filling, a colourful vegan dinner that reheats well.
Made with Rendang paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- 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.
Estimated nutrition per serving
- 494kcal
- 64.8gcarbs
- 12.6gof which sugars
- 19.1gfat
- 10.8gsaturates
- 14.9gprotein
- 11.6gfibre
- 0.9gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Cook the brown rice in plenty of boiling water for 25 minutes, then drain well.
25 min - 2
Place the pepper halves cut side up in a large baking dish and drizzle with the oil. Roast for 15 minutes to soften slightly.
15 min - 3
In a frying pan, fry your ready made rendang paste (see the base recipe) for 2 minutes. Add the tomatoes, black beans, sweetcorn and coconut milk and simmer for 5 minutes until thick.
5 min - 4
Stir in the cooked rice and lime juice. Taste and season with salt.
- 5
Spoon the filling into the peppers, piling it high. Cover the dish loosely with foil and bake for 20 minutes.
20 min - 6
Remove the foil and bake for 10 minutes more until the filling is hot and the pepper edges are browned. Scatter with coriander and serve.
10 min
Tips
- Pre roasting the peppers makes sure they are soft by the time the filling is hot, without the filling drying out.
- Slice a sliver off the bottom of any wobbly pepper halves so they sit flat.
- Make extra filling and eat it in a wrap or as a rice bowl the next day.
Storing and freezing
Keeps 3 days in the fridge in a covered container once cooled within 2 hours. Freeze cooked peppers for up to 2 months. Reheat until steaming hot all the way through.
Questions
Can I use white rice instead of brown?
Yes, basmati takes 10 to 12 minutes. Brown rice adds fibre and a chewier bite, so it holds up well in a baked stuffing.
Can I add meat?
Yes. Brown 250 g of lean beef or turkey mince before the paste and add 10 minutes to the filling simmer. The dish is then no longer vegan.
Why do my peppers go watery?
Peppers release liquid as they bake. Roast them first, drain any pooled water from the dish before filling, and keep the filling thick.
More made with rendang paste
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.
