Peppers stuffed with black beans and tomato rice

Ingredients

For 1 serving

• Bell peppers1
• Cooked black beans150 g
• White rice30 g
• Chopped tomatoes100 g
• Onion30 g
• Cumin1 teaspoon
• Parsley5 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

In season: June – September

Method

1. Turn the oven on to 190 °C (conventional). Bring a small pan of water to the boil, salt it and cook the rice for 12 minutes, until al dente; drain.
2. Meanwhile wash the pepper, halve it lengthwise through the stalk and remove the seeds and white membranes; peel and chop the onion, chop the parsley and rinse the black beans.
3. Heat the oil in a frying pan over medium-low heat and fry the onion for 4 minutes, until translucent; add the beans, half the tomato pulp and the cumin, season with salt and cook for 3 minutes. Turn off the heat and stir in the rice and parsley.
4. Salt the inside of the pepper halves lightly, place them in a small baking dish and fill them with the stuffing, pressing it down well; top with the remaining tomato pulp and pour a finger of water into the bottom of the dish.
5. Bake at 190 °C for 30 minutes, until the pepper is soft and wrinkled at the edges and the top has dried slightly. Leave to cool for 5 minutes before serving.