Caribbean Rice & Salsa Stuffed Peppers - Ainsley Harriott

Ingredients

• 1 x packet of Ainsley Caribbean Mixed Pepper or Coconut Rice*
• 3 peppers (red, green or yellow), cut in half, deseeded
• 2 spring onions, trimmed and finely sliced
• 1-2 tbsp Ainsley Habanero Salsa
• 165g of black beans (or sweetcorn) from a tin, rinsed and drained
• 2 tbsp chopped coriander, plus extra to serve
• 150g Cheddar cheese, grated