Bell peppers

NutritionSortLoading...
Loading...

4 bell peppers

1½ cups cooked brown rice (300 g)

1 ear of corn (roasted, kernels cut off)

1 medium onion, finely chopped

2 garlic cloves, minced

1 can black beans (250 g), drained and rinsed

½ tsp ground cumin

½ - 1 tsp chipotle powder

1 tsp smoked paprika

½ - 1 tsp chili powder

Salt and black pepper, to taste

Juice of ½ lime

Fresh cilantro, chopped (about ½ bunch)

Select allAdd

SortLoading...
Loading...

Sauce

1 can tomato puree (26.5 oz / 750 g)

3 garlic cloves, minced

Salt and black pepper, to taste

½ tsp agave syrup (or maple syrup)

Select allAdd

1. Roast the corn: Preheat the oven to 400°F (200°C). Lightly oil the corn, sprinkle with salt, and roast for 25-30 minutes, turning occasionally. Let it cool, then cut off the kernels.

2. Sauté the base: In a pan, sauté the onion in a bit of oil until soft. Add the garlic, cumin, smoked paprika, chipotle powder, and chili powder. Cook for about 30 seconds, until fragrant.

3. Mix the filling: In a large bowl, combine the rice, black beans, roasted corn, the sautéed onion mixture, lime juice, and cilantro. Season with salt and pepper.

4. Make the sauce: In a small pot, simmer the tomato puree with the garlic, salt, pepper, and agave for about 5 minutes.

5. Prepare the peppers: Cut off the tops and remove the seeds. Stuff each pepper tightly with the filling.

6. Bake: Spread some tomato sauce on the bottom of a baking dish. Arrange the peppers upright, spoon more sauce on top, and place the pepper tops on. Cover the dish with a lid or foil. Bake at 350°F (180°C) for 50-60 minutes, until the peppers are tender. Uncover for the last 15-20 minutes for a lightly golden finish.

7. Serve: Top with fresh cilantro and a squeeze of lime. Spoon extra sauce over the top. Serve with vegan sour cream, yogurt, or guacamole, if desired.