I’m sorry I haven’t posted recipes for a few weeks now. I have been incredibly busy with work, university and finding an internship for the summer.
However, I have an exciting recipe to share with you today: my friend Tess’s famous stuffed peppers! After seeing these on her Snapchat about every week, I really wanted to try them for myself. I asked her if she would be willing to be a guest on my blog and she immediately said yes! She came over one night and we made her stuffed peppers together. They were so delicious I have to share the recipe with you!
The recipe is for 2 stuffed peppers, but you are left with plenty of leftovers for the rest of the week. You can eat the stuffing with rice, quinoa or Tess even adds it to her salad!
- 1 can of black beans
- 1 can of sweetcorn
- 2-3 tablespoons of tomato paste
- 2 bell peppers
- 1 onion
- 1 clove of garlic
- 3 medium tomatoes
- Grated cheese
- 1 teaspoon of cumin
- Olive oil
Preheat your oven at 380° Fahrenheit (190° Celsius).
Pour some olive oil into a frying pan and heat it on a low-medium heat. While the oil heats up, finely chop your onion and garlic clove. Cook the onion until it turns to a light brown and then add your garlic.
In a saucepan, boil some water. Wash your bell peppers. Once the water is boiled, add the peppers until soft (about 15min).
Add the cumin, sweet corn and black beans to the frying pan. Wash your tomatoes, cut them in little cubes and add them to the rest as well.
Add the tomato paste and mix well. Season with salt and pepper and let it cook for about 10min.
Cut the bell peppers in half, fill them up with the stuffing and cover with grated cheese.
Bake in the oven for 5 min or until the cheese is melted!
BON APPÉTIT! ❤