Mexican-style stuffed peppers

Method 1

Ingredients

3 large mixed peppers, halved

oil, for drizzling

rice, cooked

black beans, drained and rinsed

6 Mexican-style chilli cheese slices (use regular cheddar or monterey jack, if you like)

150g fresh guacamole

STEP 1

Heat the oven to 220C/200C fan/gas 7 or preheat the air fryer to 180C for 4 mins.

STEP 2

Remove the seeds and any white pith from the peppers and arrange them, cut-side up, in a roasting tin for the oven or in the air fryer basket for the air fryer. In both cases, brush the peppers with oil and season them.

STEP 3

If using the oven, bake the peppers for 20 mins. If using the air-fryer, cook the peppers in a single layer for 8-10 mins until they are softened and starting to caramelise.

STEP 4

Combine the rice and beans.

STEP 5

For the oven method, remove the peppers from the oven and fill them with the rice mixture. Top each with a slice of cheese and bake for an additional 10-15 mins, until the cheese has melted, and the filling is hot.

STEP 6

For the air-fryer method, remove the peppers from the air-fryer and fill them with the rice mixture. Top each with a slice of cheese and air-fry for 3 mins more, until the cheese has melted and the filling is hot.

STEP 7

Top the stuffed peppers with spoonfuls of guacamole.

RECIPE TIPS

SERVE THE LEFTOVERS

If you have any leftover rice and beans that won’t fit into the peppers, warm it up and serve on the side.

Method 2

Ingredients:

- 4 large bell peppers (any color)

- 1 lb ground beef

- 1 cup cooked rice

- 1 cup black beans, drained and rinsed

- 1 cup corn kernels

- 1 small onion, chopped

- 2 cloves garlic, minced

- 1 teaspoon cumin

- 1 teaspoon chili powder

- 1/2 teaspoon paprika

- Salt and pepper to taste

- 1 cup shredded cheese (cheddar or Mexican blend)

- Optional toppings: avocado, sour cream, cilantro

Instructions:

1. Preheat oven to 375°F (190°C).

2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.

3. In a large skillet, cook the ground beef over medium heat until browned. Add the onion and garlic, and cook until softened.

4. Add the cooked rice, black beans, corn, cumin, chili powder, paprika, salt, and pepper to the skillet. Stir to combine.

5. Spoon the beef and rice mixture into the bell peppers, packing it down tightly.

6. Sprinkle the shredded cheese on top of each stuffed pepper.

7. Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.

8. Remove the foil and bake for an additional 5 minutes to melt the cheese.

9. Serve the stuffed peppers hot, topped with avocado, sour cream, and cilantro if desired.

Comments

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