Rosemary & Black Pepper Rice-Stuffed Peppers

Rice-Stuffed Peppers with rosemary and black pepper. Includes measured ingredients and a step-by-step method.

Ingredients

• 4 large bell peppers, halved lengthwise and deseeded
• 250 g cooked rice
• 1 × 400 g can kidney beans, drained and rinsed
• 200 g canned chopped tomatoes
• 100 g grated cheddar
• 1 tbsp olive oil
• ¼ tsp salt
• 100 ml water
• ½ tsp finely chopped rosemary
• ¼ tsp ground black pepper

Method

1. Heat the oven to 400°F (200°C). Arrange pepper halves in a baking dish, cut side up.
2. Mix rice, beans, tomatoes, oil, salt and the rosemary and black pepper ingredients. Divide between the pepper halves and sprinkle with cheese.
3. Pour water into the base of the dish and cover tightly with foil. Bake for 25 minutes.
4. Remove foil and bake another 10–15 minutes until peppers are tender and filling is steaming hot, reaching 165°F (74°C).

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.