Kidney bean ‘mince’ Stuffed Peppers
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- 185 g rice
Preheat the oven to 180 degrees. Cook the rice until done in 10 minutes.
- 1½ onions
- 1 clove garlic
- 1 clove ginger
Cut the garlic, onion and ginger into tiny pieces.
- 250 g canned kidney beans
- 50 ml tomato sauce
- 2 tbsp smoked paprika powder
- 2 tbsp Couscous herbs
- 2 tbsp sumak
Make the ‘mince’: Rinse the beans, mash them with a fork until soft and add the tomato paste and herbs.
- 2 tsp olive oil
Put oil in a pan and stir fry the bean paste with the onion mixture.
- 2 red bell peppers
Cut the peppers in half and add the cooked rice to the bean/herb mixture.
- Parmesan cheese
Put the mixture into half of the peppers, add the parmesan cheese on top and let it sit in the oven for 15 minutes.
- 5 g parsley
- 2 tbsp Truffel mayonaise
Finish with truffel mayonaise and parsley. Enjoy!
Enjoy your meal!