The finished recipe. Peppers Stuffed with Black Beans and RiceIngredients 1 to 6. 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, tinnedIngredients 7 to 12. 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 corianderStep 1. Rub the pepper halves with half the oil and roast cut side down at 200°C for 15 minutes to soften.Step 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.Step 3. Turn the peppers over, pack the filling in, and bake for 20 minutes until the pepper edges char.Step 4. Finish with lime and coriander.
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