Mexican-Style Stuffed Peppers

AuthorGeo FoodsCategory

Ingredients

 3 mixed peppers
 Oil, for drizzling
 500 g lime & coriander rice
 400 g black beans
 6 Mexican-style chilli cheese slices
 150 g guacamole

Preparation

1

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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Ingredients

 3 mixed peppers
 Oil, for drizzling
 500 g lime & coriander rice
 400 g black beans
 6 Mexican-style chilli cheese slices
 150 g guacamole

Directions

1

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.

Mexican-Style Stuffed Peppers

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