Stuffed peppers served on two ceramic plates on a light wooden table

Stuffed peppers with black beans, brown rice & avocado salsa

Last modified by Oviva ·

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Ingredients

Serves 2

  • 4 large peppers, halved and deseeded
  • 1 cup cooked black beans
  • 1 cup cooked brown rice
  • 1 avocado, diced
  • 1 tomato, diced
  • 1 small red onion, finely diced
  • 1 clove of garlic, finely chopped
  • Juice and zest of 1 lime
  • 1 tsp ground cumin
  • 1 tsp paprika
  • Salt and pepper, to taste
  • 1 tbsp olive oil
  • Fresh coriander leaves, for garnish (optional)
Baking tray coming out of the oven oven four stuffed, roasted peppers

Method

1. Prepare the peppers

Preheat the oven to 200°C (fan 180°C).

Brush the halved peppers with olive oil, season inside and out, and place them on a baking tray.

2. Make the filling

In a large bowl, mix the cooked black beans, brown rice, cumin and paprika.

Season with salt and pepper to taste.

3. Fill and bake the peppers

Spoon the bean and rice mixture into the pepper halves.

Bake for 20–25 minutes, until the peppers are tender and the filling is hot.

4. Make the avocado salsa

While the peppers are baking, combine the avocado, tomato, red onion, garlic, lime juice and zest in a bowl.

Season to taste with salt and pepper.

5. Serve

Remove the peppers from the oven and top with the avocado salsa.

Garnish with fresh coriander if you like, and serve warm.

plate of chickpeas for lunch

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