Kidney bean ‘mince’ Stuffed Peppers

Step 1/7

• 185 g rice

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

Step 2/7

• 1½ 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!

Enjoy your meal!