Peppers stuffed with meat and beans baked with cheese

 

 

Ingredients

6 large peppers (red/yellow/orange)

• 500 g of minced meat (pork-beef or with

turkey)

• 1 onion

• 2 cloves of garlic

• 250 g of cooked rice or groats (about 1 cup each)

cooking)

• 1 can of black beans (about 240 g drained)

1 can of sliced tomatoes (or 300 ml of passata)

• 2 tablespoons of tomato paste

• 2 tablespoons of oil

• 1 teaspoon of sweet pepper

• 1/2 teaspoon of cumin (optional)

• salt, pepper

150-200 g of grated cheese (e.g. mozzarella or cheddar)

• parsley to sprinkle

Preparation

Cook rice or porridge, leave to cool.

Cut the tops of the peppers, remove the seed nests, arrange

peppers in a pot for baking.

Cut the onion into cubes, chop the garlic.

Heat the oil in a pan, fry the onion and garlic.

Add the minced meat and fry until it is cut.

Add concentrate, tomatoes, sweet peppers, cumin, salt and

pepper, mix.

Add beans and cooked rice/roast, mix to

combination of components.

Fill the peppers with stuffing, pour into the dish the rest of the sauce with

pans.

Bake for 25–30 minutes at 190°C.

Sprinkle the peppers with cheese and bake another 8-10 minutes.

Sprinkle the parsley and serve.