Baked stuffed Bell Peppers
Cook Time:
_ min
Prep Time:
_ min
Servings:
_
Ingredients
- 1 cup cooked black beans
- 2 cups cooked rice
- 1 tomato chopped
- ½ cup cabbage shredded
- 2 tablespoon cilantro chopped
- 1/4 cup sweet corn
- Salt as per taste
- ½ teaspoon red crushed or black pepper
- 2 tablespoon sweet chili sauce or Date tamarind chutney
- 2 tablespoon olive oil
- 4 Bell peppers – I used red, green, yellow
- ¼ cup walnuts/ mixed nuts chopped
- 6 tablespoon Parmesan cheese shredded
- 2 tablespoon cilantro chopped
- 6 cherry tomatoes cut into halves
- 2 tablespoon black olives chopped
- 1 tablespoon of lime juice
Directions
- Preheat oven to 350 degrees. Line an oven tray with baking paper.
- Heat a frying pan, add oil and sauté shredded cabbage or 3-4 minutes, until it’s softened.
- Add sweet corn and cook for 2 to 3 mins. Turn off the stove.
- In a large bowl, add cooked rice, black beans, sautéed vegetables, chopped tomato, sweet chili sauce / date chutney, black olives, crushed red/black pepper, lime juice and salt. Mix well.
- Slice the top from each bell pepper and remove all seeds.
- Arrange bell peppers on baking tray and lightly spray olive oil
- Fill the peppers with rice into each using a spoon and sprinkle with parmesan cheese, cherry tomato, nuts and cilantro.
- Bake for 30-35 minutes, until peppers are tender.
- Remove from the oven, let it cool a bit and ready to serve