← THE COLLECTIONRECIPE 038Stuffed peppers.VEGETABLES /VEGETABLE MAINS0384 servings12 ingredients4 actionsCheck off ingredients and actionsBefore you beginHeat oven to 190°C / 375°F. Halve peppers lengthwise and remove seeds. This version uses a vegetarian rice-and-bean filling.0 / 4 ACTIONS COMPLETECheck an action to complete its ingredients and earlier steps.Swipe sideways to follow the flow →Reset checksLong-grain white rice120 g···Water220 ml···Olive oil1 tbsp···Onion, diced1···Garlic, minced2 cloves···Chopped canned tomatoes400 g···Canned black beans, drained240 g···Ground cumin1 tsp···Fine salt½ tsp···Bell peppers, halved4···Cheddar, grated100 g···Water100 ml···Cook riceBring rice and water to a boil. Cover and simmer on low 15 minutes, then rest covered 5 minutes.Cook fillingHeat oil. Cook onion 6 minutes, garlic 1 minute, then add tomatoes, beans, cumin and salt. Simmer 8 minutes.Fill peppersMix rice and bean filling. Put pepper halves in a baking dish; fill and top with cheese. Pour water around the peppers.BakeCover with foil and bake 30 minutes. Uncover and bake 15 minutes more until peppers are tender and cheese is golden.INGREDIENT DETAILS×