Step 4 of 5

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

Cook for

15:00

Ingredients for 6 servings 8

• 6 bell peppers
• 450 g cooked rice
• 360 g black beans
• 300 g passata or chopped tomatoes
• 1½ tsp ground cumin
• 1½ tsp smoked paprika
• 1½ tsp fine salt
• 180 g cheddar or Monterey Jack