Peppers Stuffed with Black Beans and Rice

Make peppers stuffed with black beans and rice, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
Four, about 400 g Red pepper (Halved through the stalk and deseeded.)
One and a third tins, drained (320 g) Black beans, tinned and drained (Drained weight.)
150 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
100 g Sweetcorn, tinned and drained (Drained weight.)
100 g Onion
Half a tin (200 g) Chopped tomatoes, tinned
2 tsp (12 g) Chipotle paste
10 g Olive oil
1 tsp Ground cumin
1 tsp Smoked paprika
One lime Lime juice
A handful Fresh coriander
Ingredient notes on the recipe page.

METHOD
1. Rub the pepper halves with half the oil and roast cut side down at 200°C for 15 minutes to soften.
2. Fry the chopped onion in the rest of the oil, add the cumin, paprika and chipotle, then the tomatoes. Cook for five minutes, then stir in the beans, rice and sweetcorn and season.
3. Turn the peppers over, pack the filling in, and bake for 20 minutes until the pepper edges char.
4. Finish with lime and coriander.

Check ingredient packaging for allergen information.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/stuffed-peppers-black-beans-rice

AI-generated images illustrating the recipe.

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