Kidney bean ‘mince’ Stuffed Peppers

Name: Kidney bean ‘mince’ Stuffed Peppers
Prep time: 10 min
Cook time: 15 min
Total time: 10 min
Yield: 2
Cuisine: italian
Ingredients: 2 red bell peppers; 185 g rice; 250 g canned kidney beans; 50 ml tomato sauce; 1.5 onions; 1 clove garlic; 1 clove ginger; 2 tbsp smoked paprika powder; 2 tbsp Couscous herbs; 2 tbsp sumak; 2 tsp olive oil; 5 g parsley; 2 tbsp Truffel mayonaise; Parmesan cheese

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munchingmarlena

Community member

"Simple, vegetarian, a little crazy and creative but at the same time a classic and delish meal!"

Difficulty

Easy 👌

Preparation

10 min

Baking

15 min

Resting

0 min

Ingredients

2Servings

red bell peppers

185 g

rice

250 g

canned kidney beans

50 ml

tomato sauce

1½

onions

1 clove

garlic

1 clove

ginger

2 tbsp

smoked paprika powder

2 tbsp

Couscous herbs

2 tbsp

sumak

2 tsp

olive oil

5 g

parsley

2 tbsp

Truffel mayonaise

Parmesan cheese

Step 1/7
- 185 g rice
Preheat the oven to 180 degrees. Cook the rice until done in 10 minutes.
Step 2/7
- 1½ onions
- 1 clove garlic
- 1 clove ginger
Cut the garlic, onion and ginger into tiny pieces.
Step 3/7
- 250 g canned kidney beans
- 50 ml tomato sauce
- 2 tbsp smoked paprika powder
- 2 tbsp Couscous herbs
- 2 tbsp sumak
Make the ‘mince’: Rinse the beans, mash them with a fork until soft and add the tomato paste and herbs.
Step 4/7
- 2 tsp olive oil
Put oil in a pan and stir fry the bean paste with the onion mixture.
Step 5/7
- 2 red bell peppers
Cut the peppers in half and add the cooked rice to the bean/herb mixture.
Step 6/7
- Parmesan cheese
Put the mixture into half of the peppers, add the parmesan cheese on top and let it sit in the oven for 15 minutes.
Step 7/7
- 5 g parsley
- 2 tbsp Truffel mayonaise
Finish with truffel mayonaise and parsley. Enjoy!
Enjoy your meal!