Bean-Stuffed Peppers
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 red Bell pepper
- 200 grams Kidney beans (canned)
- 1 shallot
- 1 tsp Tomato paste
- 1 Tbsp vegetable oil
- 100 milliliters Vegetable broth
- 80 grams Cheddar cheese (grated)
- 1 pkg Tortilla chip
- ½ bunch cilantro
- salt
- Tabasco sauce
Preparation steps
1.
Rinse the peppers, halve lengthwise and remove the seeds and white ribs.
2.
Drain and rinse the beans in a colander and drain.
3.
Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper. Peel shallots and chop finely. Heat the oil in a skillet, and saute the shallots until translucent. Stir in the tomato paste and deglaze with the broth. Add the beans, remove from heat, season with a little salt (not too much) and Tabasco to taste. Pour into the peppers. Place on the baking sheet. Chop the cilantro coarsely and sprinkle on the beans. Top with the chips and sprinkle with cheese. Bake until the cheese has melted and the peppers are piping hot, 10-15 minutes.
