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Baked Beans-Stuffed Peppers

Side dish



55 min

4 servings


120 g CIRIO Mais
160 g CIRIO Cannellini
200 g CIRIO Passata
4 medium red bell peppers
120 g white rice

60 g grated cheese
1 garlic clove
Smoked paprika

  1. Cut bell peppers in half, lengthwise. Remove seeds and ribs, leaving stems intact. Set aside.
  2. Cook the rice, it should be cooked but still firm to the bite.
  3. In a small casserole dish saute finely chopped garlic in a little olive oil, add smoked paprika and the passata and stir. Simmer the tomato sauce for around 20 minutes.
  4. Add the beans and simmer for a further 5 mins. them let them cool.
  5. Combine the rice, sweetcorn, beans with their sauce and salt in large bowl. Fill pepper halves with the mix.
  6. Arrange peppers in a baking dish and cover tightly with aluminium foil.
  7. Bake in a preheated 200° oven until peppers are tender, about 25 minutes.
  8. Remove foil and sprinkle evenly with cheese. Return to oven until cheese melts, about 5 minutes. Serve.
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