AI-generated imageCheesy Black Bean and Corn Stuffed Pepper Halves
Bell-pepper halves filled with cooked brown rice, black beans, corn and tomatoes, baked with cheddar. Use an oven dish, skillet, board and knife. Start with safely refrigerated cooked rice.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
1. Wash hands and preheat oven to 190°C. Wash four peppers, halve them lengthwise, discard seeds and arrange eight pepper halves cut-side up in a baking dish.
- 02
2. Heat 15 ml oil over medium heat and sauté 100 g onion for 4 minutes. Stir in 8 g garlic, 2 g cumin and 2 g smoked paprika for 30 seconds.
- 03
3. Add 180 g tomatoes, 240 g black turtle beans, 120 g corn, 300 g freshly cooked or properly chilled brown rice and 2 g salt. Stir over medium heat for 4–5 minutes until hot throughout. If using chilled rice, use rice cooled within 1 hour and refrigerated for no more than 24 hours.
If using refrigerated brown rice, treat the 4–5 minutes warming in the skillet followed immediately by baking as one continuous reheat. Do not chill and reheat it between steps, and do not use rice that has already been reheated once. - 04
4. Fill the eight pepper halves evenly. Pour 60 ml water into the dish bottom, cover with foil and bake at 190°C for 25 minutes. Remove foil, divide 100 g cheddar on top and bake about 10 minutes more until peppers are fork-tender and cheese melts.
After 25 minutes, hot steam can escape when removing foil. Wear oven mitts and lift the far edge of the foil slowly away from your face before adding cheese and baking for about ten more minutes. - 05
5. Rest 5 minutes and serve two stuffed pepper halves per person. Sprinkle 12 g cilantro evenly across four plates if desired.
Helpful source links
Before you cook
Contains milk from cheddar; check canned and spice labels. Cool cooked rice within 1 hour, refrigerate at 4°C/40°F or colder and use within 24 hours. Reheat rice only once: if you used previously chilled cooked rice for these peppers, do not reheat leftover filling a second time. If using freshly cooked rice, refrigerate leftovers at 4°C or colder within 2 hours and reheat only once to at least 74°C/165°F at the center.
Allergens: milk (cheddar), canned food and spices may have product-specific allergens
Image & source credits
AI-generated image.
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