AuthorGeo FoodsCategoryVegetableIngredients
Preparation
Heat the oven to 220°C. Remove the seeds and any white pith from the peppers and arrange them cut-side up, in a roasting tin. Drizzle with oil and season, and then bake for about 20 minutes. Combine the rice and beans. Remove the peppers from the oven and fill with the rice mixture. Top each with a slice of cheese and bake for 10-15 minutes more, until the rice has melted and the filling is hot. Top with spoonfuls of guacamole and serve.
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3 mixed peppers Oil, for drizzling 500 g lime & coriander rice 400 g black beans 6 Mexican-style chilli cheese slices 150 g guacamoleDirections
1Heat the oven to 220°C. Remove the seeds and any white pith from the peppers and arrange them cut-side up, in a roasting tin. Drizzle with oil and season, and then bake for about 20 minutes. Combine the rice and beans. Remove the peppers from the oven and fill with the rice mixture. Top each with a slice of cheese and bake for 10-15 minutes more, until the rice has melted and the filling is hot. Top with spoonfuls of guacamole and serve.
Ingredients
Directions
Heat the oven to 220°C. Remove the seeds and any white pith from the peppers and arrange them cut-side up, in a roasting tin. Drizzle with oil and season, and then bake for about 20 minutes. Combine the rice and beans. Remove the peppers from the oven and fill with the rice mixture. Top each with a slice of cheese and bake for 10-15 minutes more, until the rice has melted and the filling is hot. Top with spoonfuls of guacamole and serve.