Step 4 of 5

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

Cook for

15:00

Ingredients for 3 servings 8

• 3 bell peppers
• 225 g cooked rice
• 180 g black beans
• 150 g passata or chopped tomatoes
• ¾ tsp ground cumin
• ¾ tsp smoked paprika
• ¾ tsp fine salt
• 90 g cheddar or Monterey Jack