Rice and Bean Stuffed Peppers
Ingredients
- Bell pepper4 largeOn hand
- Rice200 g, cookedOn hand
- Black beans1 can (400 g), drainedOn hand
- Cheddar cheese100 g, gratedOn hand
- Canned tomatoes400 g canoptional
- Cumin1 tspoptional
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Steps
- 1
Heat the oven to 190°C / 375°F.
5 min
- 2
Halve the peppers lengthwise and scoop out the seeds.
4 min
- 3
Roast the pepper halves cut-side up until they slacken.
15 min
- 4
Warm the canned tomatoes with the cumin and a pinch of salt.
5 min
- 5
Fold the rice and beans into the warm tomatoes.
2 min
- 6
Stir in the cheddar.
1 min
- 7
Fill the pepper halves with the mixture.
3 min
- 8
Bake until the filling is hot and the cheese melts.
7 min
Cook’s note. Pre-roasting slackens the peppers so they finish tender at the same time as the filling.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.