Mexican Stuffed Peppers

Spicy Mexican mix stuffed into peppers, topped with cheese

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C and lightly oil the dish you plan to cook your peppers in. Cut up the onion into 1cm chunks and halve the peppers, removing the ribs and spooning out the seeds to create two "pepper bowls". Add to the dish, spray with a little oil, add a pinch of salt and pepper, then bake for 10 minutes.

Step 2

Meanwhile, heat oil in a pan over a medium heat. Add the onion and garlic until the onion is translucent

Step 3

Drain the black beans. Add the black beans and chopped tomatoes into the pan along with the chipotle paste, ground cumin, smoked paprika, salt and pepper. Cook while constantly stirring for 4-5 minutes.

Step 4

Stir in your Mexican rice mix, cooking for a further 5 minutes

Step 5

Once done, remove from the pan from the heat and spoon the mixture into the roasted peppers. Grate the cheese and sprinkle evenly over the top of each stuffed pepper.

Step 6

Put the stuffed peppers into the oven. For a more crunchy pepper, bake for 15 minutes. 20 minutes for a softer pepper.

Step 7

Remove from the oven and serve!