Poivrons farcis aux haricots pinto gratinés

Stuffed Peppers with Baked Pinto Beans

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

  1. Cook the rice according to the instructions on your product.
  2. Place rack in center of oven. Preheat oven to 450°F (232°C).
  3. 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.
  4. 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.
  5. On a baking sheet lined with parchment paper, place peppers skin side down. Fill peppers with bean filling. Sprinkle with cheese.
  6. Place in the oven, under the grill, for 5 minutes or until the cheese is golden. Enjoy!

Notes

Freezes very well!

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