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Vegetarian Mexican nachos peppers

Use vegetarian mince to make these vegetarian Mexican nachos peppers with all the classic flavours, but none of the meat.

Serves 4

Prep Time 20 min

Cooking Time 35 min


  • 4 large red (or other colour) peppers, halved and deseeded
  • Spray cooking oil
  • 1 small onion, finely diced
  • 250g vegetarian mince (we like Fry’s)
  • 2–3tsp chipotle paste, to taste
  • 2tbsp tomato purée
  • 2 tomatoes, finely diced
  • 400g can kidney beans in water, rinsed
    and drained
  • 30g grated reduced-fat cheddar
  • 35g plain corn tortilla chips, to serve


For the salsa:

  • 125g sweetcorn (thawed if frozen)
  • 1 avocado, finely diced
  • 2tbsp lime juice
  • Tabasco (optional)


  1. Heat the oven to 200°C/fan 180°C/gas 6 and line a baking tray with non-stick baking paper. Put the peppers in the tray, cut side up.
  2. Set a large non-stick frying pan over a medium heat and spray with oil. Stir-fry the onion for 2 min or until just softened, then add the mince and chipotle paste. Cook, stirring to break up the mince, for 2 min. Add the tomato purée, tomatoes and kidney beans, then simmer for a further 2 min. Add up to 4tbsp water to thin if needed.
  3. Stuff the mince mixture into the pepper halves, then top with the cheese. Cover with a sheet of foil and bake for 15 min. Remove the foil, then bake for a further 10–15 min until the cheese has melted and the peppers are just tender.
  4. Toss the sweetcorn with the avocado and lime juice to make a salsa, then season to taste with tabasco, if you like.
  5. Serve the stuffed peppers with the salsa and tortilla chips.

Nutrition per serving

Read more on how we calculate nutrition.
380 20.9g 132.g 3.9g 19.1g 14.4g 0.8g 143mg 46.7g 2.5mg

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