Mexican · Lunch, Dinner
Black bean and rice stuffed peppers
Bell peppers stuffed with black beans, rice, corn and melted cheddar.
- Calories
- 676 kcal
- Protein
- 30 g
- Carbs
- 108 g
- Fat
- 14 g
- Prep
- 15 min
- Cook
- 35 min
Per serving, for one person.
Contains: dairy.
Ingredients
- 2 peppers Bell peppers
- 150 g Black beans (tinned, drained)
- 50 g Brown rice
- 60 g Sweet corn
- 30 g Cheddar
- ¼ onion Onion
- 1 clove Garlic
- ½ tsp Ground cumin
- ¼ tsp Salt
- 60 g Chopped tomatoes (tinned)
Method
- Simmer the brown rice in twice its volume of water for 25 minutes until tender.
- Mix the cooked rice with the black beans, corn, tomatoes, onion, garlic and cumin; season with salt.
- Halve and deseed the peppers, then pack tightly with the filling.
- Top with cheddar and bake at 190C for 25 minutes until the peppers are tender and the cheese is golden.
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