Stuffed Mexican Peppers

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 x 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!