Mexican-Style Stuffed Peppers

  • 06 Mar - 12 Mar, 2021
  • Mag The Weekly
  • Cookery

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

Method

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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