Ingredients
- 250 g of white or brown long grain or basmati rice, Cooked
- 1 garlic clove
- 1 onion
- 1 tsp of paprika powder
- 1 tsp of cumin powder
- 1 tsp of dried oregano
- 140 g of tomato paste
- 1 can of diced tomatoes, Drained
- 1 can of kidney beans, Drained and Rinsed
- 3 pointed peppers, different colours
- 100 g of tortilla chips
- 100 g of cheddar cheese, Grated
- 1 handful of fresh parsley
- 1 handful of fresh coriander
- 1 splash of oil for frying
- 1 sprinkle of pepper
- 1 sprinkle of salt
Method
Step 1
Follow the directions on the package to cook the rice.Step 2
Preheat the oven to 200 degrees Celsius. Cover a baking tray with baking paper.Step 3
Thinly chop the garlic clove or crush it until you get garlic paste. Chop the onion. Preheat a large pan at medium-high heat. Add the onion and the garlic and cook until the onion is translucent.Step 4
Next, add the paprika powder, cumin powder, the oregano and the tomato paste. Stir well to get the bitterness out of the tomato paste. Then add the diced tomatoes and stir well.Step 5
Add the kidney beans to the pan and heat through. Add the cooked rice and briefly heat the rice as well. Season with pepper and salt.Step 6
Remove the sweet pointed pepper stem and cut in half lengthwise. Remove the seeds and membranes. Put the pepper halves skin side down on the baking tray.Step 7
Break the tortilla chips into small pieces and mix them in a bowl with the cheddar cheese.Step 8
Fill the pepper halves with the rice-tomato mixture and cover them with the tortilla chip-cheddar mixture. Put the stuffed Mexican pointed peppers in the oven and cook them for 15 – 20 minutes until the peppers have softened and the topping is golden brown.Step 9
Serve with some roughly chopped parsley and coriander.