Tex-Mex stuffed peppers

Step 1/5

• ½ onion
• 1 cloves garlic
• ¼ chili
• 2 bell peppers

• cutting board
• knife

Finely chop onion, garlic, and chili. Halve and deseed bell peppers.

Step 2/5

• 50 g rice
• ¼ tsp ground cumin
• ¼ tsp ground coriander
• 150 ml vegetable broth
• 75 ml tomato purée (passata)
• salt
• pepper
• olive oil (for frying)

• frying pan

Heat some olive oil in a frying pan and fry onion, garlic, and chili for approx. 2 min. Add rice and fry for approx. 1 min. Add cumin and coriander, vegetable stock, and tomato purée. Season with salt and pepper, cover with a lid, and let simmer for approx. 20 min.

Step 3/5

• 50 g canned black beans
• 50 g canned white beans
• 50 g canned sweet corn
• ¼ tsp sugar
• salt
• pepper

• oven
• baking dish
• bowl

Preheat the oven to 200°C/390°F. Transfer halved bell peppers to a baking dish. Transfer rice mixture to a bowl and add the canned black beans, white beans, and sweet corn. Season with salt, pepper, and sugar to taste.

Step 4/5

• 75 g cheddar cheese (grated)

Fill bell peppers with the rice and bean mixture and top with cheddar cheese. Bake at 200°C/390°F for approx. 20 min.

Step 5/5

• 7½ g cilantro
• 75 g light crème fraîche
• ¼ lime
• salt
• pepper

• cutting board
• knife
• bowl

Finely chop cilantro, add to a bowl with sour cream and stir to combine. Season with lime juice, salt, and pepper. Serve the stuffed bell peppers with sour cream dip. Enjoy!

Enjoy your meal!