Happy Cinco De Mayo!


Hi Friends!

I am always looking for an excuse to eat Mexican food! YUMMY. Tonight I will me making myself the following treat:

What are you doing this Cinco De Mayo? Are you going out, or staying in? What will you be eating/drinking/making?

I can’t wait to hear all about it, whatever it is “divertirse.”

Easy Mexican Stuffed Peppers


  • 2 Bell (Red & Yellow Peppers are my favorite)
  • 1 cup cooked Brown Rice
  • ½ Tomato, chopped
  • 2 Mushrooms, chopped (optional)
  • 3 tbsp Sweet Corn kernels (fresh is best but canned is ok too)
  • 3 tbsp Red Kidney Beans (canned – or pre-soaked if making from scratch)
  • 4 tbsp Tomato Pasta Sauce
  • ½ Avocado, sliced
  • 4 tsp dried Mexican Chilli Powder (or make your own by combining dried paprika, chilli, cumin, oregano, pepper and garlic)
  • ½ a Lime, juiced
  • ½ cup fresh Coriander/Cilantro Leaves
  • 40g Cheese (optional)
  1. Pre-heat oven to 350F.
  2. Cut peppers in half and remove stem, core and seeds. Lay empty peppers on a lined baking tray.
  3. In a bowl, combine rice, tomato, mushrooms, corn, beans, pasta sauce and half the Mexican Chilli Powder. Mix well.
  4. Stuff mixture into peppers (if your peppers are large you may need to make a little more mixture to ensure they are filled to the brim).
  5. Top with grated non-dairy cheese (optional).
  6. Bake for 30 minutes.
  7. Remove from oven, sprinkle with Mexican Chilli Powder, lime juice, cracked black pepper, avocado slices and fresh coriander leaves.
  8. Enjoy!

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