Vegetarian Stuffed Peppers
Serve half a pepper with a green salad as a starter or two halves with guacamole as a main. For a hearty main meal, add roast sweet potatoes.
Servings: 8 stuffed pepper halves
Ingredients
- 4 medium bell peppers cut in half, de-stemmed and de-seeded
- 200 grams cooked rice cook to package instructions
- 2 cans black beans 410g cans, beans drained and rinsed
- 125 grams spring onions ends removed, small dice
- 300 ml soured cream
- 25 ml Fat Man Chilli Scorchio Sauce more or less depending on your tastes
- 150 grams shredded cheese Monterey Jack, Edam or Cheddar all work
- 50 grams coriander leaves picked and minced
To Serve
- Guacamole
- Green Salad
- Roast Sweet Potatoes
Instructions
- Cook the rice to package instructions
- Drain and rinse the black beans
- In a large mixing bowl (we used a Pyrex 3 Litre), combine rice and beans.
- Add the spring onion, coriander and cheese.
- Add the soured cream .
- Add Fat Man Chilli Scorchio Sauce to taste.
- Combine well.
- Stuff the pepper halves and place in baking dish. One large baking dish to make them all at once or portion them out as desired.
- Cover peppers with aluminium foil.
- Bake, covered in oven at 190C fan for 20 - 30 minutes until the peppers are soft. Uncover and bake until tops have browned.
- Serve with accompaniments as desired.
Notes
Freeze leftovers before baking. Either thaw before baking or cook from frozen at 170C for about 40 minutes then uncover and brown at 190C.