Fiid Hack: Stuffed Mexican Pepper

This recipe is a perfect speedy dinner option - deliciously sweet red peppers stuffed with your favourite Mexican Black Bean Chilli. Easy to make, quick to prepare with little to no clean up (the real benefit here, am I right? 🙌🏼🙌🏼), what's not to love? 

Serves 4

Ingredients 

1 x Fiid Smoky Mexican Black Bean Chilli
2 x Cups cooked rice
3 x Red Peppers
1 x Tin of Chopped Tomatoes
2 x Garlic Cloves, crushed
1 x Teaspoon Chilli Flakes
1 x Tablespoon Olive Oil
Handful Fresh Coriander, chopped
Salt & Pepper

Garnish 

2 Spring Onions, chopped
1 Lime

Method

1. Preheat Oven 180C
2. Cut the peppers in half through the stalks, scoop out the seeds and discard them. Place the peppers on a baking sheet, drizzle with oil and roast for 10 minutes to soften
3. Add your cooked rice to a bowl with the contents of your Fiid Smoky Mexican Black Bean Chilli, tin of chopped tomatoes, crushed garlic cloves & chilli flakes. Season with a pinch of salt and pepper. Mix to combine all the ingredients
4. Remove the peppers from the oven and fill with the mixture. Cook in the oven for a further 15 minutes
5. Garnish with spring onions and a squeeze of lime, serve and enjoy!