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Tex-Mex stuffed peppers

Servings: 4


  • 4 bell peppers
  • 1 onion
  • 2 cloves garlic
  • ½ chili
  • 100 g rice
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • <550 ml vegetable broth
  • 150 ml tomato purée
  • 100 g canned black beans 
  • 100 g canned white beans
  • 100 g canned sweet corn
  • ½ tsp sugar
  • 150 g cheddar cheese (grated)
  • 15 g cilantro
  • 150 g light crème fraîche
  • ½ lime
  • salt 
  • pepper
  • olive oil (for frying)

Utensils: 2 cutting boards, 2 knives, frying pan, oven, baking dish, 2 bowls

Finely chop onion, garlic, and chili. Halve and deseed bell peppers.

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.

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.

Fill bell peppers with the rice and bean mixture and top with cheddar cheese. Bake at 200°C/390°F for approx. 20 min.

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!

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