A delicious and colorful meal that packs a punch with lots of protein and fibre and, although very simple to make, it looks pretty fancy too.  Note that how much stuffing you need depends on the size of your capsicums/peppers, so quantities and cooking times may vary a bit.

6 green bell peppers (capsicum)

1 cup rice, cooked

1 can beans (black beans, kidney beans etc, rinsed well)

750ml basic tomato sauce

¾ cup grated cheese

Optional – black olives, feta cheese

Prepare rice on the stove or in a rice cooker.  Cut the tops off the peppers and remove core.  Into a casserole dish spread a layer of sauce.  Mix rice with about 1/3 of the sauce, beans, and 2/3 of the cheese.  Fill peppers with rice mixture and stand peppers upright in the casserole dish – it’s easiest if you choose a dish where peppers are supporting each other.   Top with cheese, spread any remaining sauce around the sides of the peppers, and bake at 350/180 for 45 minutes.  Depending on taste, you might like to bake longer or shorter to have crispier or softer peppers.

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