Mexican-Inspired Stuffed Peppers
Download a printable PDF version of the recipe.
Vegetarian
Vegan
Ingredients
Makes 4 stuffed peppers
- 4 large peppers with relatively flat bottoms
- 300g cooked long grain rice
- 150g black beans
- 150g kidney beans
- 50ml passata
- half a brown onion
- about 10 semi dried tomatoes
- 1 tbsp tomato paste
- 1 tsp minced garlic
- 1 tbsp paprika
- 1 tsp cumin
- half a tsp dried oregano
- quarter of a tsp of chilli powder
- grated cheese (optional)
Method
- Preheat the oven to 200°c (gas mark 6 / 400°f).
- Cut out the top of the peppers and use a spoon to scrape out the white pith and seeds. If needed, carefully trim the base of the peppers to make them stable and level.
- Finely dice the onion and roughly chop the semi dried tomatoes.
- In a hot oiled pan, start sweating the onions. Add the garlic and cook for a minute.
- Add the cooked rice and stir through, then mix in the black beans and kidney beans.
- Add the paprika, cumin, oregano and chilli powder, mix through and add the tomato paste.
- After mixing that through, add the passata and the semi dried tomatoes. Stir and remove from the heat.
- Place the peppers on a tray and stuff them with the mixture. Top them with cheese if desired and put them into the oven for about 15-20 minutes. Serve immediately when cooked.
Download a printable PDF version of the recipe.
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Download a printable PDF version of the recipe.
