Step 1/5
- 1 onion
- 2 cloves garlic
- ½ chili
- 4 bell peppers
Finely chop onion, garlic, and chili. Halve and deseed bell peppers.
Step 2/5
- 100 g rice
- ½ tsp ground cumin
- ½ tsp ground coriander
- 300 ml vegetable broth
- 150 ml tomato purée
- salt
- pepper
- olive oil (for frying)
Heat some olive oil in a frying pan and fry onion, garlic, and chili for approx. 2 min. Add rice and fry for approx. 1 min. Add cumin and coriander, vegetable stock, and tomato purée. Season with salt and pepper, cover with a lid, and let simmer for approx. 20 min.
Step 3/5
- 100 g canned black beans
- 100 g canned white beans
- 100 g canned sweet corn
- ½ tsp sugar
- salt
- pepper
Preheat the oven to 200°C/390°F. Transfer halved bell peppers to a baking dish. Transfer rice mixture to a bowl and add the canned black beans, white beans, and sweet corn. Season with salt, pepper, and sugar to taste.
Step 4/5
- 150 g cheddar cheese (grated)
Fill bell peppers with the rice and bean mixture and top with cheddar cheese. Bake at 200°C/390°F for approx. 20 min.
Step 5/5
- 15 g cilantro
- 150 g light crème fraîche
- ½ lime
- salt
- pepper
Finely chop cilantro, add to a bowl with sour cream and stir to combine. Season with lime juice, salt, and pepper. Serve the stuffed bell peppers with sour cream dip. Enjoy!