Step 4 of 5

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

Cook for

15:00

Ingredients 8

• 4 bell peppers
• 300 g cooked rice
• 240 g black beans
• 200 g passata or chopped tomatoes
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp fine salt
• 120 g cheddar or Monterey Jack