Recipe: Black Bean & Rice Stuffed Peppers {Super Easy & Vego Too!}

Summary: I love meals that can be prepped early in the day and finished off in the oven later. I just can’t get enough of that kind of simplicity. It makes dinnertime so much easier. I also love things that can just magically appear from the pantry. On that topic, this recipe uses 90 second rice and a jar of pre made salsa or taco sauce. Of course you could sub in 2 cups of cooked rice and a cups of homemade salsa, if you are so inclined. These stuffed peppers are the best stuffed peppers we have ever had! It’s hard to believe that something so easy can be so damned good! This is going straight into the regular rotation….

Ingredients

• 4 smaller capsicums/peppers
• 1 tblsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 1 tsp ground cumin
• 1 (250g) pkt 90 second rice (white or brown)
• 1 (400g) can black beans, drained & rinsed
• 1 cup salsa/taco sauce
• Red chili flakes, to taste
• Salt & pepper, to taste
• 200g cheese, grated

Instructions

1. Preheat oven to 180C.
2. Chop the top of each pepper and remove the ribs and seeds. Set aside.
3. Heat the olive oil in a fry pan and fry the onions until translucent. Add the garlic and cumin and cook another 2 mins.
4. Remove from heat and add the rice, beans, and salsa. Add the grated cheese to the mix, reserving some for the tops. Stir well and taste. Season with salt, pepper & chili.
5. Fill the peppers with the rice & bean mix and top with reserved cheese. Stand the peppers upright in a baking tray. Either refrigerate until ready or bake for 45 mins or until the peppers have softened and cooked through to tender.