Step 4 of 5

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

Cook for

15:00

Ingredients for 8 servings 8

• 8 bell peppers
• 600 g cooked rice
• 480 g black beans
• 400 g passata or chopped tomatoes
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 2 tsp fine salt
• 240 g cheddar or Monterey Jack