Caribbean Rice & Salsa Stuffed Peppers
Caribbean Rice & Salsa Stuffed Peppers Stuffed peppers are so easy to make and tasty to eat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Kitchen scale
- Grater
- Chef's knife
- Cutting board
- Can opener
- Colander
- Measuring spoon
- Mixing bowl
- Fork
- Spoon
- Plate
- Microwave
- Oven
- Baking sheet
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
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