Mexican Stuffed Red Peppers

Shopping List:
1 x 330g 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


1. Preheat Oven 180C

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

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

4. 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

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

6. Sprinkle with spring onions and a squeeze of lime.

See some more of our SORSO recipes.