Stuffed Peppers with Rice & Beans

Sweet peppers filled with spiced rice, black beans and sweetcorn, topped with melted cheese and air fried until tender.

TIME BREAKDOWN
Prep: 20 min
Cook: 25 min
Total: 45 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 4 large red peppers, halved lengthways and deseeded
  • 200g long grain rice
  • 1 x 400g tin black beans, drained and rinsed
  • 1 x 198g tin sweetcorn, drained
  • 1 x 400g tin chopped tomatoes
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp vegetable oil
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 100g vegetarian mature Cheddar cheese, grated

Method

  1. Cook the rice in boiling salted water for 10 minutes, then drain.

  2. Heat the oil in a frying pan over a medium heat and cook the onion for 5 minutes, then add the garlic, cumin and paprika and cook for 1 minute.

  3. Stir in the chopped tomatoes and cook for 5 minutes, then add the rice, beans, sweetcorn and salt and mix well.

  4. Preheat the air fryer to 180°C.

  5. Spoon the filling into the pepper halves, pressing it down, and sprinkle with the cheese.

  6. Cook the peppers in two batches, upright in the basket, for 12 to 14 minutes each, until tender and the cheese is golden. Use a small piece of crumpled foil to stop them tipping if needed.