Fajita Stuffed Bell Peppers & Sweet Potato Wedges

wp-1484664982716.jpgRecently I’ve been roping my family into eating more pescetarian and vegetarian food. When we all eat together we usually opt for something fishy, as my brother and dad have (up until recently) had a massive aversion to anything without meat in it. “Meat” said in a mock-macho-caveman way. However, for some reason, everyone seems to love veggie fajitas and enchiladas. It’s become tradition that we eat fajitas or enchiladas on the ‘eve’ of everything: Christmas Eve, New Year’s Eve, the Eve of Burns Night (my mum’s dad is Scottish so we always celebrate this).

Having brought my family around to bean or Quorn fajitas/enchiladas, I recently decided to try out another favourite thing of mine on my unsuspecting relatives: stuffed vegetables. But I sweetened the deal with the word ‘fajita’. Fajita stuffed peppers to be exact. And guess what? They loved them…

This recipe is super quick, easy, and cheap- great for students. If you leave off the cheese, or use a cheese substitute, then this could also be suitable for vegans.

Ingredients (serves 3)

  • 3 large bell peppers, each sliced in half and the seeds removed, but leave the stalks on
  • 1 large handful button mushrooms, sliced
  • 1 can sweetcorn, drained
  • 1 can red kidney beans, drained and rinsed
  • 1 medium onion, finely sliced
  • 1 large garlic clove, crushed
  • 2 extra large sweet potatoes, each chopped into wedges
  • 40g mature cheddar, grated
  • 1tbsp tomato puree
  • 1tbsp smoked paprika
  • 1.5tsp medium chilli powder (feel free to go hot; I was cooking for a spice-wimp in the shape of my dad)
  • 1tsp ground cumin
  • Salt, white and black pepper, to taste


  1. First things first: preheat the oven to 200*c.
  2. Microwave the sweet potato wedges on full power until tender, season with salt and pepper, and then transfer to a baking tray, along with the peppers. Place the tray into the oven for 5 minutes, and get started on the filling. When five minutes is up just take the tray out of the oven, and turn the temperature down to 180*c as you finish the filling, and stuff the peppers.
  3. For the filling: into a large pan place the garlic and onion along with some non-stick pray, and cook over a medium heat until softened.
  4. Throw in the button mushrooms, corn, and kidney beans, along with all of the spices, tomato puree, and a small splash of water (around 1 tbsp.). Cook for 5 minutes over a medium heat.
  5. Once the filling is ready, remove the baking tray from the oven and share the filling out between the peppers. Sprinkle over some cheese, and return to the oven for 5 minutes, until the cheese is melted.
  6. Serve everything up- a big salad, and some guacamole and/or hot salsa are great options for side dishes.

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