Black bean stuffed peppers are a TexMex favourite. They are made with Fat Man Chilli Scorchio sauce – just right sweet, spicy and vinegar taste. They are vegetarian and freeze like a dream.
A batch of the rice mix makes 8 stuffed pepper halves. At the start of each month, prepare a batch. Eat half and freeze half for later in the month. On that night when you get home from work and cannot face cooking, pop them in the oven on 170C straight from the freezer (covered with foil) for about 40 minutes then uncover and brown at 190C.