Green peppers are stuffed with cooked rice, chilli-tomatoes and grated cheese, creating a filling vegetarian dinner that the whole family can enjoy. Adjust amount of chilli to suit your taste.
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1 tablespoon salt
4 large green peppers - tops, seeds and membranes removed
1 tablespoon olive oil
1/2 onion, chopped
300g cooked rice
1 (400g) tin black beans, drained and rinsed
1 (400g) tin chopped tomatoes with chilli
1 teaspoon chilli powder, or to tatse
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon salt
225g grated four cheese blend
Method Prep:15min › Cook:40min › Ready in:55min
Preheat oven to 180 C / Gas 4.
Bring a large pot of water and 1 tablespoon salt to the boil; cook green peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
Heat olive oil in a pan over medium heat; cook and stir onion in the hot oil until softened, 5 to 10 minutes.
Mix rice, black beans, tomatoes and cooked onion in a large bowl. Add chilli powder, garlic salt, cumin and 1/2 teaspoon salt; stir until evenly mixed. Fold 3/4 of the grated cheese into rice mixture. Spoon rice mixture into each green pepper; arrange peppers in a baking dish. Sprinkle peppers with remaining grated cheese.
Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.