Mexican Style Stuffed Peppers
with Mexican Rice, Tomato Salsa and Guac
Ingredients
2 unit(s)
Bell Pepper
1 carton(s)
Red Kidney Beans
3 unit(s)
Spring Onion
1 unit(s)
Echalion Shallot
½ unit(s)
Green Chilli
150 grams
Basmati Rice
1 pot(s)
Mexican Style Spice Mix
2 unit(s)
Medium Tomato
1 unit(s)
Avocado
2 tbsp
Ground Cumin
1 carton(s)
Tomato Passata
30 grams
Tomato Puree
½ unit(s)
Lime
1 sachet(s)
Vegetable Stock Powder
1 bunch(es)
Coriander
Not included in your delivery
300 milliliter(s)
Water for the Rice
Nutritional information
Instructions
Preheat your oven to 200 degrees. Halve, peel and thinly slice the shallot. Heat a drizzle of oil in a saucepan on medium heat. When hot, add the shallot and cook, stirring, until soft, 2-3 mins. Add the ground cumin, tomato puree and basmati rice and continue to cook, stirring, for another minute. Pour in the water (see ingredients for amount) and half the stock powder. Bring to the boil, stirring to dissolve the stock.
Lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam). Meanwhile, halve the peppers lengthways and remove the core and seeds. Trim the spring onions and finely slice. Drain and rinse the kidney beans in a sieve.
Heat a drizzle of oil in a small saucepan on medium heat. Add half the spring onion and the Mexican spice and cook, stirring, for a minute. Stir in the kidney beans, tomato passata and remaining vegetable stock powder, bring to the boil then reduce the heat and simmer, stirring occasionally, until thickened, 6-8 mins. TIP: You want the mixture to be quite thick so you can stuff your peppers with it!
Meanwhile, roughly chop the coriander (stalks and all). Halve the chilli lengthways, remove the seeds then finely chop. Zest the lime then chop in half. Chop the vine tomatoes into 2cm chunks and pop in a bowl. Add half the coriander, a squeeze of lime juice and a drizzle of olive oil. Toss together then season to taste with salt and pepper. Set aside.
Fluff up the rice with a fork. Stir in the lime zest, remaining spring onion and a pinch of chilli. Return the lid to the pan to keep the rice warm. Pop the peppers in a baking dish and half-fill with rice (you won't need it all). Top with all the bean mix, taking it right to the top. Bake on the top shelf of your oven until the peppers are just cooked, 15-20 mins.
Meanwhile, slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut in half. Twist each half and pull apart. Remove the stone and scoop the insides into a bowl. Add a squeeze of lime juice and a pinch of salt and pepper. Mash together with a fork. Serve the peppers with the tomato salsa and remaining rice. Finish each pepper with the guac, a sprinkle of coriander and more chilli, if liked.
