Bell Peppers Stuffed with Kidney Bean Filling and Corn Chips
Bell peppers stuffed with a fresh kidney bean filling served with corn chips is a recipe featuring vibrant ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 red bell peppers
- 200 g canned kidney beans
- 1 Shallot
- 1 tsp tomato paste
- 1 tbsp oil
- 100 ml Vegetable broth
- 80 g shredded cheddar cheese
- 1 pack tortilla chips
- 0.5 bunch cilantro
- Salt
- Tabasco
Instructions
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1.
Wash the bell peppers, halve them and remove seeds and white membranes.
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2.
Rinse the beans in a sieve and drain.
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3.
Peel and finely chop the shallot. Sauté in hot oil, stir in tomato paste, then deglaze with broth. Add beans, remove from heat, season with salt (not too much as cheese will be added) and Tabasco. Fill the peppers. Place on a baking sheet lined with parchment paper.
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4.
Coarsely chop cilantro and sprinkle over the beans. Top with tortilla chips and scatter shredded cheddar cheese. Bake in preheated oven at 180°C for about 10-15 minutes until bubbly.
