Preparation time : 10 minutes
Cooking time : 15 minutes
Servings : 4
Ingredients
- Si Facile Pinto Beans, well rinsed and drained - 1 jar of 500 ml
- Rice - ½ cup
- Olive oil - 2 tbsp
- Onion, diced - 1
- Chopped garlic cloves - 2
- Drained diced tomatoes – 1 can (796 ml)
- Juice of 1 lime – or 2 tbsp juice
- Cayenne pepper - 1 tsp
- Salt and pepper - to taste
- Large peppers, halved – 4 (insides scooped out)
- Shredded cheddar cheese - 1 cup
Preparation
- Cook the rice according to the instructions on your product.
- Place rack in center of oven. Preheat oven to 450°F (232°C).
- In a large skillet, brown the onions in the oil for a few minutes. Add the garlic and beans. Continue cooking for 5 minutes, stirring occasionally.
- Add tomatoes, rice, lime juice and cayenne pepper. Season with salt and pepper. Stir for about 3 minutes or until all the liquid has evaporated.
- On a baking sheet lined with parchment paper, place peppers skin side down. Fill peppers with bean filling. Sprinkle with cheese.
- Place in the oven, under the grill, for 5 minutes or until the cheese is golden. Enjoy!
Notes
Freezes very well!