Stuffed Bell Peppers
Involved · 80 min · Serves 4 · Mexican
Dietary: vegetarian, pescatarian, gluten-free, nut-free
Roasted red pepper halves stuffed with brown rice, pinto beans and cherry tomatoes cooked with cumin, chili powder, cilantro and lime, then baked under melted cheese.
Ingredients
For 4 servings
Peppers
- 4 red bell pepper, large, halved from stem to base, seeds and membranes removed
- 1 tbsp olive oil
Rice
- 100 g brown rice, long-grain (about ½ cup), or 1½ cups cooked rice
Filling
- 2 tbsp olive oil
- 1 onion, large yellow, chopped
- 0.75 tsp salt, plus a sprinkle for the peppers
- 300 g cherry tomato, halved, or quartered if large (about 2 cups)
- 15 g cilantro, chopped (about ½ cup), plus a few leaves to serve
- 4 clove garlic, pressed or minced
- 1.5 tsp chili powder
- 1 tsp cumin, ground
- 1 can pinto bean, rinsed and drained (about 1½ cups)
- 0.25 tsp black pepper, freshly ground (about 10 twists), plus a sprinkle for the peppers
- 0.5 lime, juiced (1 tbsp)
To finish
- 115 g cheddar cheese, grated (about 1 cup), or part-skim mozzarella
- 1 avocado, sliced, to serve (optional)
Steps
- Heat the oven to 220°C (425°F).
Peppers
- Put the pepper halves in a 23 x 33 cm (9 x 13 inch) baking dish, or on a rimmed baking sheet lined with parchment. Drizzle with the oil, sprinkle with salt and pepper, and rub the oil all over both sides with your hands. Turn them cut-side up.
- Roast for 20 to 25 minutes, until a little blistered around the edges and easily pierced with a fork: tender and lightly caramelized at the cut edges, but not falling apart. Leave the oven on.
Rice
- Meanwhile, bring a large pot of water to a boil. Rinse the rice in a fine sieve until the water runs clear, add it to the boiling water and boil, uncovered, for 30 minutes, turning the heat down if it threatens to boil over. Drain off the remaining water and return the rice to the pot.
Filling
- While the rice cooks, warm the oil in a large skillet over medium heat until it shimmers. Add the onion and ½ teaspoon of the salt and cook, stirring often, for about 5 minutes, until tender. Add the tomatoes and cook for about 5 minutes more, until they're lightly squishy.
- Add the chopped cilantro, garlic, chili powder and cumin and cook, stirring, for 30 to 60 seconds, until the garlic is fragrant.
- Take the pan off the heat and stir in the rice, beans, lime juice and black pepper. Taste and season with more salt (about ¼ teaspoon) and pepper.
To finish
- Pour off any juice that has pooled inside the peppers, then stuff each one generously with the filling. Large peppers take just about all of it; any extra makes a side dish. Top with the cheese.
- Bake for 12 to 13 minutes, until the cheese is golden in spots. Serve warm, scattered with cilantro leaves and with the avocado, if using.
- To get ahead, cook the rice and roast the peppers in advance, or assemble them completely, cover and refrigerate; they'll need a few extra minutes in the oven. Leftovers keep, covered, in the fridge for up to 4 days.