Sweet roasted peppers crammed with mexican spiced beans and corn and topped with avo and sour cream.

Recipe Ingredients

• ​1 cup SPAR Basmati brown rice
• 2 cups vegetable stock
• 4 SPAR Freshline Rainbow Peppers. Large red, yellow, or orange sweet peppers, halved with seeds removed
• 1 can SPAR Diced Tomatoes
• 2 tsp cumin powder
• 1 fresh SPAR Freshline chili, chopped
• 2-3 Tbsp SPAR Olive Oil
• 2 cloves fresh SPAR Freshline garlic, crushed
• 1 can SPAR Red Kidney Beans
• 1 can whole kernel corn
• 2-3 Tbsp SPAR Sour Cream, for serving
• 1 SPAR Freshline Ripe and Ready avocado, peeled and sliced
• a handful coriander
• fresh SPAR Freshline lime for serving

Recipe Method

1. Add rice and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and the rice is fluffy – about 40 minutes.
2. Meanwhile, heat 1 Tbsp oil. Fry the garlic, chilli and cumin for a minute then add the canned tomatoes. Simmer for 5 minutes.
3. Mix the cooked rice, beans and corn through the sauce.
4. Mix to thoroughly combine, then taste and adjust seasoning accordingly, adding salt, pepper, or more spices as desired.
5. Preheat oven to (190 C) and lightly grease a large baking sheet.
6. Brush halved peppers with oil, such as avocado oil or refined coconut oil.
7. Generously stuff halved peppers with rice mixture until all peppers are full, then cover the dish with foil.
8. Bake for 30 minutes covered. Then remove foil, increase heat to 204 C, and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.
9. Serve with avo, sour cream and coriander.