Step 4 of 5

Cook for 15 minutes, until the peppers are tender and blistered at the edges.

Cook for

15:00

Ingredients for 2 servings 8

• 2 bell peppers
• 150 g cooked rice
• 120 g black beans
• 100 g passata or chopped tomatoes
• ½ tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp fine salt
• 60 g cheddar or Monterey Jack