Mexican stuffed peppers
Servings: 6 pepper halves
Ingredients
- 3 bell peppers (washed, cut in halves and cored)
- 1 red onion, finely chopped
- 200 g ground beef (or tofu/veggy replacement)
- 80 g rice (uncooked weight)
- 1 can black beans (about 200g, drained and washed)
- 100 g diced tomatoes (about ½ can)
- 2 tbsp corn
- 4 tbsp olive oil
- 100 g grated cheese
Spice mix
- 1 tsp salt
- ½ tsp chili or cayenne pepper
- 2 tsp smoked paprika
- ½ tsp minced garlic, or powder
- ½ tsp ground cumin
- 1 tbsp cornstarch
To garnish
- Sour cream, fresh cilantro, avocado
Instructions
- Cook rice per package instructions and set aside.
- Place pepper halves in an oven dish with some water and cover with aluminium foil. Place them in the oven on 180 degrees while preparing the stuffing so that they soften a little.
- In a large pan, add olive oil and fry onions and garlic for 1-2 minutes. Then add ground meat (or veggy replacement) until fully cooked. Add cooked rice, diced tomato, black beans, corn and spices, and till everything is combined.
- Take the peppers out of the oven and stuff each bell pepper halve with the filling, then cover with cheese. Put it back in the oven for 5-10 minutes, or until the cheese is melted.
- Serve with fresh cilantro, sour cream or avocado. Enjoy!