Stuffed Mexican pointed peppers

4 servings Serving
25 MIN Duration


2 packs Garden Gourmet Sensational Filet Pieces Mexican Seasoning
1 onion
1 can of black beans (250 g)
1 tin of kidney beans (250 g)
1 small tin of corn kernels (140 g)
1 can of Tomato cubes (400g)
8 not too large red pointed peppers + 1 extra
3 tbsp grated vegan melt cheese
1 tbsp Mexican herbs
fresh coriander and pickled jalapeno pepper
olive oil for frying
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Preheat the oven to 200 ºC. Cut the peppers in half lengthwise and remove the seeds. Divide them "open" on a baking tray. Peel and chop the onion and garlic. Cut the leftover bell pepper into pieces.

Fry the onion, garlic, bell pepper with the Mexican herbs until translucent. Fry the Mexican herbs for a while. Add the tomato cubes and simmer for 10 minutes. Roast the peppers in the oven for about 10 minutes.

Drain the beans and corn, add to the mixture and heat for about 5 minutes.

Bake the marinated pieces according to the instructions on the packaging.

Fill the peppers with the bean mixture and divide the pieces between them. Sprinkle with some melting cheese and bake in the oven for a few more minutes.

Nutritional Information
Typical values
Per Serving
371.71 Kcal
44.58 g
27.62 g
8.45 g