Baked chiles rellenos with queso fresco, beans and salsa

Ingredients

For 1 serving

• Green bell peppers250 g
• Queso fresco60 g
• Cooked black beans100 g
• Canned sweetcorn50 g
• Eggs1
• Tomato passata150 g
• Onion40 g
• Garlic1 clove
• Dried oregano1 pinch
• Extra virgin olive oil6 g
• Saltto taste

Contains: lactose, eggs,

In season: July – October

Method

1. Heat a conventional oven to 220 °C. Wash the green peppers, put them whole on a tray and roast for 15 minutes, turning halfway, until the skin blisters and darkens.
2. Leave them in a covered bowl for 5 minutes, then peel them carefully, make a slit down one side and remove the seeds and membranes without tearing them. Lower the oven to 190 °C.
3. Meanwhile chop the onion and garlic and cook them in a small pan with the oil over medium heat for 3 minutes, until soft; add the passata, oregano and a pinch of salt and cook for 8 minutes, until thick. Pour it into an ovenproof dish.
4. Crumble the queso fresco and mix it with the drained black beans, drained sweetcorn and the beaten egg; salt lightly.
5. Fill the peppers, close them and lay them on the sauce, slit side up. Bake for 20 minutes, until the filling has set and the sauce is bubbling.