Kidney bean ‘mince’ Stuffed Peppers

Kidney bean ‘mince’ Stuffed Peppers

Based on 0 ratings
munchingmarlena

munchingmarlena

Community member

"Simple, vegetarian, a little crazy and creative but at the same time a classic and delish meal!"

Difficulty

Easy 👌
10
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings2
2
red bell peppers
185 g
rice
250 g
canned kidney beans
50 ml
tomato sauce
onions
1 clove
garlic
1 clove
ginger
2 tbsp
smoked paprika powder
2 tbsp
Couscous herbs
2 tbsp
sumak
2 tsp
olive oil
5 g
parsley
2 tbsp
Truffel mayonaise
Parmesan cheese
  • Step 1/7

    • 185 g rice

    Preheat the oven to 180 degrees. Cook the rice until done in 10 minutes.

  • Step 2/7

    • onions
    • 1 clove garlic
    • 1 clove ginger

    Cut the garlic, onion and ginger into tiny pieces.

  • Step 3/7

    • 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.

  • Step 4/7

    • 2 tsp olive oil

    Put oil in a pan and stir fry the bean paste with the onion mixture.

  • Step 5/7

    • 2 red bell peppers

    Cut the peppers in half and add the cooked rice to the bean/herb mixture.

  • Step 6/7

    • 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.

  • Step 7/7

    • 5 g parsley
    • 2 tbsp Truffel mayonaise

    Finish with truffel mayonaise and parsley. Enjoy!

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