Recipe: Chipotle Tomato Rice Stuffed Peppers

I came across a recipe for Mexican chipotle rice somewhere a while ago and loved it. I have since lost the recipe but make my own version of chipotle tomato rice and it’s so good to stuff peppers with.

I just love this combination of soft baked peppers, the smoky flavoursome rice and the melted cheddar on top. It’s really good with just a dollop of soured cream and salad but you can also take it one step further and serve it with guacamole (or why not guacamole, soured cream and salsa and some tortilla chips?).

I make this every time we get peppers in our Oddbox, which luckily is quite often! Any leftover rice is great in a chicken fajita bowl or with any protein together with soured cream and vegetables in a bowl. This truly is a weeknight favourite of mine!

Chipotle tomato rice stuffed peppers, serves 4

For the peppers:

4 medium bell peppers, any colour, washed

2 tbsp mild olive oil

salt and peppers

For the rice:

1 tbsp mild olive oil

1 small shallot or 1/2 onion, finely chopped

240 g basmati rice

1 tbsp tomato paste

2-3 tsp chipotle paste (or more if you want more spice and smoke)

1 tsp smoked paprika

1/2 tsp ground cumin

400 g tinned tomatoes

a full tin of water

1/2 stock cube

salt and pepper

200 ml grated cheddar

To serve:


soured cream or guacamole

Pre-heat the oven to 200C. Cut the peppers in half lengthways and remove the seeds. Pour a little olive oil into an ovenproof dish and place the peppers in it, cut side up. Drizzle with olive oil and season with salt and pepper. Roast the peppers in the oven for 15-20 minutes until the peppers are soft but hasn’t collapsed.

In the meantime, cook the rice by adding olive oil to a frying pan with edges or a large saucepan. Fry the onions or shallots on medium heat until softened. Add the rice and fry for a minute or so until translucent. Add the tomato paste and fry for a few minutes while swirling the rice around with a spatula or wooden spoon. Add the tinned tomatoes and fill the empty tin with water and add that to the pot too. Add the chipotle, stock cube, spices, salt and pepper. Stir properly. Bring to a simmer and cover with a lid for 10-12 minutes (or however long the rice needs to cook). Stir from time to time making sure it doesn’t get too dry. Adjust the heat accordingly or add water if needed. Once cooked season the rice to taste.

Remove the peppers from the oven and pour out any liquid pooled in the peppers. Stuff the peppers with the chipotle rice and scatter with grated cheddar. Put the tray back into the oven for 5-8 minutes or until the cheese has melted. Serve with salad and a dollop of soured cream or guacamole.

Cheese stuffed peppers

Melted cheese. Is there anything more comforting? It cures (or at least helps) a hangover and tastes so so good.

Although this recipe contains a lot of cheese, it feels slightly healthy because they peppers fill you up so there is no need to add bread or pasta. And they’re delicious in their own simple way.

I used the lovely sweet romano peppers here, but use whatever peppers you like. I liked this dish so much that I first had it for supper one evening and then as lunch at the weekend. Yummy!

Cheese stuffed peppers, serves 1

1 romano pepper

3 tbsp philadelphia cheese

50 ml grated strong cheese (I used cheddar)

olive oil, salt, white pepper

To serve: rocket, olive oil and balsamic vinegar

Drizzle some oil in a roasting tray. Turn the oven on 200C. Cut the pepper in half lengthways and scoop out the seeds and membranes. Rinse and place hollow side up in the tray. Mix the cheese together and stuff the peppers with it. Add salt and pepper. Put in the oven for 20-30 minutes or until the cheese has melted and the peppers are soft.

Place a bed of rocket salad on a plate. Drizzle with olive oil and balsamic and place the peppers on top.

Stuffed peppers my way

As my brain is always on food mode, sometimes dinner ideas pop up in my head as a rough sketch and then when I stand in the kitchen with my nippy on it all just comes together.

A few days ago I was planning to make stuffed peppers and lamb mince seemed like the obvious choice. And just about to start cooking the seasoning just came to me. Sumac, garlic, cumin, a hint of chilli, paprika to further enhance the peppers. And it really worked. I prebaked the peppers on their own while cooking the mince separetly, then stuffed the peppers and topped them with grated strong cheddar. Baked for a while longer and served with rice and a cold sauce with sambal oelek. Perfect weekday bliss!

Stuffed peppers my way, serves 2-3

3-4 bell peppers

500 g lamb mince

olive oil

1 tsp sumac

2 tsp sweet paprika

1 tbsp cumin

2 tsp ground coriander

2 tsp turmeric

2 tsp concentrated beef stock

1 tbsp mild chilli sauce

1 handful grated sharp cheddar

Cut a lid off each pepper. Clear out the seeds and membranes. Rinse and place on parchment paper in a tin. Drizzle with olive oil, salt and white pepper. Bake for about 20 mins in 200C. Fry the mince in olive oil in a frying pan. Add the spices, garlic, chilli sauce, stock, salt and pepper. Season to taste.

Pour the liquid away from the peppers. Fill them with the mince. Add the grated cheese on top. Put them back in the oven for another 15 mins. Place a pepper on a plate and put the lid on a bit ascew. Serve with rice and the cold sauce below.

Cold sauce with sambal oelek

200 ml creme fraiche

2 tsp sambal oelek

1 tbsp mild chilli sauce


white pepper

Mix all the ingredients. Leave for half an hour before serving.