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
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
Remove the peppers from the oven and fill with the mixture. Cook in the oven for a further 15 minutes
Garnish with spring onions and a squeeze of lime, serve and enjoy!
Summer is here and you know what that means? summer bowls for days on end. As we long for days by the Mediterranean, this fresh and super quick summer bowl is getting us through the week. Check it out.
PLEASE SEND NOODS. Now that we've gotten your attention, check out this Tangy Chickpea & Coconut Curry with Thick Cut Noodles. All you need is our Tangy Chickpea & Coconut Curry and some thick cut noodles.
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