Baked Beans-Stuffed Peppers
Side dish
Veggy
Easy
55 min
4 servings
ingredients
120 g CIRIO Mais
160 g CIRIO Cannellini
200 g CIRIO Passata
4 medium red bell peppers
120 g white rice
60 g grated cheese
1 garlic clove
Smoked paprika
Salt
Preparation
- Cut bell peppers in half, lengthwise. Remove seeds and ribs, leaving stems intact. Set aside.
- Cook the rice, it should be cooked but still firm to the bite.
- In a small casserole dish saute finely chopped garlic in a little olive oil, add smoked paprika and the passata and stir. Simmer the tomato sauce for around 20 minutes.
- Add the beans and simmer for a further 5 mins. them let them cool.
- Combine the rice, sweetcorn, beans with their sauce and salt in large bowl. Fill pepper halves with the mix.
- Arrange peppers in a baking dish and cover tightly with aluminium foil.
- Bake in a preheated 200° oven until peppers are tender, about 25 minutes.
- Remove foil and sprinkle evenly with cheese. Return to oven until cheese melts, about 5 minutes. Serve.
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Easy 
55 min