Mexican Stuffed Red Peppers

Ingredients List:
SORSO Lemon + Thyme flavour
Organic Black Bean
Cup of rice
Red Peppers
Garlic Cloves,crushed
Tablespoon Olive Oil
Handful Fresh Coriander, chopped
Salt &amp,Pepper
Spring Onions,chopped

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 to 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.