Black Bean and Rice Stuffed Peppers with Melted Cheddar
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Ingredients
- 4 large bell peppers (mixed colours)
- 400 g tinned black beans
- 300 g cooked long-grain rice (cooled)
- 1 onion, diced
- 2 garlic cloves
- 150 g sweetcorn, tinned and drained
- 1 tsp chilli powder
- 100 g grated cheddar cheese
Nutrition (per serving)
- Calories
- 418 kcal
- Protein
- 19.3 g
- Carbohydrate
- 55.8 g
- of which sugars
- 12.7 g
- Fat
- 10.6 g
- of which saturates
- 5.9 g
- Fibre
- 12.1 g
- Salt
- 1.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Halve the peppers lengthways and remove the seeds.
- 2
Heat a little oil in a pan and cook the onion and garlic cloves for 5-6 minutes.
- 3
Stir in the black beans, cooked rice, sweetcorn and chilli powder, and warm through for 3-4 minutes.
- 4
Spoon the mixture into the pepper halves, place in a baking dish, scatter with the grated cheddar cheese, and bake for 25-30 minutes until the peppers are tender.
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