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!