Sweet roasted peppers with a spiced tomato-rice filling

≈ $2.44/servingat the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• bell pepper4 ea
• basmati rice⅔ cup
• kidney beans (1 can (540 ml))350 g
• yellow onion1 ea
• garlic2 cloves
• roma tomato3 ea
• paprika2 tsp
• cumin1½ tsp
• olive oil2 tbsp

Method

1Rice & oven

• •Heat the oven to 400F.
• •Rinse the rice.
• •Cook the rice in plenty of salted boiling water 10 minutes, until slightly underdone.
• •Drain the rice.

2Prep the peppers

• •Slice the tops off the peppers and pull out the seeds and ribs.
• •Rub the outsides with a little of the olive oil.
• •Stand the peppers in a snug baking dish and roast 10 minutes.

3The filling

• •Meanwhile, dice the onion.
• •Mince the garlic.
• •Chop the tomatoes into 1/2 inch pieces.
• •Soften the onion in the remaining olive oil over medium heat 4 minutes.
• •Add the garlic, paprika and cumin for 30 seconds until fragrant.
• •Add the tomatoes and a pinch of salt and cook 3 to 4 minutes until saucy.
• •Fold in the rice and the rinsed kidney beans and season well.

4Stuff & bake

• •Pack the filling into the peppers right to the top.
• •Pour a small glass of water into the dish and cover loosely with foil.
• •Bake 25 minutes, then uncover for the last 10 minutes so the tops catch a little colour.
• •The peppers should be collapsing-soft.

5Plate

• •Serve two peppers each, spooning any juices from the dish over the top.
• •Drizzle olive oil over to finish.