Black Bean & Rice Stuffed Peppers
CookSweet bell peppers baked with a filling of black beans, rice, tomato, and oregano. Makes 2 servings.
- protein
- 14g
- carbs
- 70g
- fats
- 9g
- calories
- 415kcal
Ingredients
Steps
Heat the oven to 200°C.
Halve sweet bell peppers lengthwise and remove the seeds.
Rub the cut peppers with half the oil and place in a baking dish.
Mix beans, rice, 150 g tomatoes, cumin, oregano, and half the salt.
Spoon into the four pepper halves.
Mix remaining tomatoes, oil, and salt and spoon around the peppers.
Cover with foil and bake for 30 minutes.
Uncover and bake for 10 more minutes, until the peppers are tender and the filling is hot.
Finish with cilantro and lime juice.
Serve two pepper halves per person with sauce.
