Halved yellow and red peppers make bright containers for an ultra-easy stuffing of spicy rice and pinto beans, topped with crunchy nuts and well-flavoured cheese. All it needs is a crisp salad to accompany it. Delicious!
1 person made this
4 red or yellow peppers, halved lengthways and cored
2 tsp olive oil
1 garlic clove, crushed
1 red chilli, halved, seeded and finely chopped
1/2 tsp dried oregano
2 tbsp sun-dried tomato paste
200g easy-cook white rice
400ml boiling vegetable stock, made with a stock cube
400g can pinto beans, drained and rinsed
50g mature Cheddar cheese, grated
50g Brazil nuts, roughly chopped
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:10min › Cook:35min › Ready in:45min
Start cooking the peppers: Preheat the oven to 220°C (200°C fan oven), gas 7. Season the insides of the pepper halves and put them cut side down on a lightly greased baking tray. Put them in the oven and cook for 12 minutes.
Prepare the filling: While the peppers are cooking, heat the oil in a large pan and gently cook the garlic and chilli for 30 seconds. Stir in the oregano, tomato paste and rice. Pour in the stock, stir and bring the mixture to the boil. Reduce the heat a little and cover the pan with a lid. Cook for 10 minutes or until the rice is barely tender and most of the stock has been absorbed (there should be no more than 2 tbsp of liquid – if necessary, simmer uncovered for a further 1-2 minutes). Stir in the pinto beans and season to taste.
Fill the peppers: Remove the pepper halves from the oven and turn them cut side up. Divide the rice filling among them (they should be completely filled with a nicely rounded top). Mix together the cheese and Brazil nuts, then scatter the mixture over the filling.
Bake and serve: Return the filled peppers to the oven and bake, uncovered, for 10 minutes or until they are tender and the top is golden brown and crisp. Serve at once.
*Spicy bean-stuffed mushrooms: Wipe 8 large, flat mushrooms, remove the stalks and chop these finely. Brush the gill sides with 1 tbsp olive oil and season. Cook gill side up under a medium-hot grill for 6 minutes. Turn over, brush with 1 tbsp oil and cook for 5 minutes or until softened and golden. Meanwhile, gently cook the chopped stalks and 1 crushed garlic clove in 1 tbsp olive oil for 2 minutes. Stir in 1 coarsely grated carrot and 1/2 tsp chilli powder and cook for 2-3 minutes or until tender. Add a 400g can red kidney beans, drained and rinsed, and 2 tbsp vegetable stock. Mash and stir the mixture with a fork until the beans are mushy. Season and divide among the mushrooms. Sprinkle with a mixture of 50g fresh breadcrumbs and 50g grated Cheddar cheese. Grill for 3-4 minutes or until golden brown and crisp. *Tomatoes stuffed with almonds and couscous: Heat 1 tbsp olive oil in a pan and gently cook 6 thinly sliced spring onions for 2 minutes. Stir in 1 tsp ground cumin and a pinch of ground turmeric. Add 250ml hot vegetable stock and bring the mixture to a rapid boil. Pour in 125g couscous in a steady stream, stirring constantly. Remove from the heat, cover and leave to stand for 5 minutes. Meanwhile, cut the tops off 8 large beef tomatoes (keep the tops), and scoop out the insides using a teaspoon. Stir 50g chopped ready-to-eat dried apricots into the couscous with 75g toasted flaked almonds and 100g crumbled feta cheese. Spoon into the tomato shells, replace the tops and put on a baking tray. Bake for 10 minutes or until tender.