- Freezable
- Vegetarian
- Gluten-free
- High-protein
Ingredients
Serves: 2
- 3 red peppers, 1 diced and 2 whole
- 1 tbsp extra virgin olive oil
- 1 x 400g tin black beans, rinsed and drained
- 1 medium onion, diced
- 4 garlic cloves, minced
- 60ml vegetable stock
- ½ tsp chilli powder
- ½ tsp ground cumin
- ¼ tsp dried oregano
- 1 lime, juiced
- 100g Cheddar cheese, grated
- ½ red onion, diced
- 1 fresh green chilli, diced
- 100g cherry tomatoes, halved
Method
Step 1
Preheat the oven to 200°C/180°C Fan.
Step 2
Slice the top off 2 of the peppers, about 2cm down, to create a lid. De-seed the peppers and place them on a baking sheet, lightly brushing them with olive oil. Bake, with the lids beside them, for 20-25mins, or until soft.
Step 3
While the peppers are cooking, start your beans by adding ½ the oil to a saucepan. Fry the onion for 5mins, stirring occasionally, until softened. Add the garlic and cook for a further 1-2mins, until fragrant.
Step 4
Add in the canned or cooked beans, veggie stock, chilli powder, cumin, and oregano, and stir to combine. Continue cooking until the mixture reaches a simmer.
Step 5
Take the pan off the heat. Use a potato masher or a wooden spoon to mash the beans to your desired consistency.
Step 6
Stir in the remaining oil until well-combined. Taste and season the beans with ½ the lime juice, salt, and pepper, to taste.
Step 7
Fill the cooked peppers with the bean mixture, and top with the grated cheese. Bake for an additional 5-10mins, or until the cheese is melted.
Step 8
Prepare the salsa by combining the red onion, diced pepper, green chilli, and cherry tomatoes in a bowl with the remaining lime juice. Serve with salad leaves and the Second Nature guacamole (optional).
