A perfect vegetarian dish for any occasion.
Preparation time – 15 minutes
Cooking time – 40 minutes.
material:For 4 people
- 1 tablespoon salt
- 4 large bell peppers, seeds removed
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cups cooked rice
- 400g black beans
- 400g tomatoes cut into cubes
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 225g grated Mexican cheese
Preparation:
Preheat oven to 350 degrees F (175 degrees C).
Boil water and 1 tablespoon salt in a large pot, then blanch the peppers in the boiling water for 3 to 4 minutes until tender. drain.
Heat the olive oil in a frying pan over medium heat and fry the onions until softened and translucent, 5 to 10 minutes.
Combine rice, black beans, tomatoes, and sautéed onions in a bowl. Add chili powder, garlic salt, cumin, and 1/2 teaspoon salt and stir until well combined.
Add 1 1/2 cups Mexican cheese to rice mixture. Place the rice mixture on top of each pepper and arrange the peppers on a baking sheet. Sprinkle remaining Mexican cheese mixture over peppers.
Bake in the preheated oven until the cheese is melted and bubbly, about 30 minutes.
