Mexican Stuffed Red Peppers

Shopping List:
1 x 300g SORSO Lemon + Thyme flavour
1 Organic Black Bean
1 Cup of Rice
3 Red Ball Peppers
2 Garlic Cloves,crushed
2 tbsp Olive Oil
Handful Fresh Coriander, chopped
Salt & Pepper
2 Spring Onions,chopped
Lime to serve



Quick and Simple Method

Preheat Oven 180C

Cut the peppers in half through, scoop out the seeds and discard

Place the peppers on a baking sheet, drizzle with oil and roast for 10 minutes or until softened

Boil Rice till soft. Add your cooked rice into a bowl with the SORSO Lemon + Thyme, crushed garlic cloves, Black Bean. Season with a pinch of salt and pepper. Combine all the ingredients

Remove the peppers from the oven and fill with the mixture. Cook in the oven for a further 15 minutes

Sprinkle with spring onions and a squeeze of lime.

See some more of our SORSO recipes.