Tex-Mex stuffed peppers

Step 1/5

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

• cutting board
• knife

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

Step 2/5

• 100 g rice
• ½ tsp ground cumin
• ½ tsp ground coriander
• 300 ml vegetable broth
• 150 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

• 100 g canned black beans
• 100 g canned white beans
• 100 g canned sweet corn
• ½ 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

• 150 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

• 15 g cilantro
• 150 g light crème fraîche
• ½ 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!