Mexican stuffed peppers with rice, black beans & corn
A dinner for one: 580 kcal with 19 g of protein, 98 g of carbs and 15 g of fat, ready in 1 h.
- 1 h
- Dinner · 1 serving
- Mexican
- 580 kcal
Nutrition per serving
580 kcalEnergy: 13% protein, 65% carbs, 22% fat
- 19 gProtein
- 98 gCarbs
- 15 gFat
Fiber 22 gSugar 21 gSodium 730 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Red bell pepper2 (300 g)
- Rice, dry40 g
- Black beans, cooked100 g
- Corn kernels50 g
- Tomato passata100 g
- Onion40 g
- Cumin½ tsp
- Chili powder½ tsp
- Olive oil2 tsp
- Avocado¼ (30 g)
- Cilantro5 g
- Lime juice2 tsp
Method
- Heat the oven to 190°C. Cook the rice in 90 ml salted water for 12 minutes.
- Soften the onion in the oil for 4 minutes, add the cumin and chili powder, then the rice, beans, corn and half the passata, and cook for 2 minutes.
- Halve and seed the peppers, fill them, spoon the rest of the passata over, add 50 ml water to the dish, cover with foil and bake for 30 minutes.
- Uncover and bake for 10 minutes more, then top with avocado, cilantro and lime juice.
Make ahead
Fill the peppers a day ahead and bake when needed.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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