Cuban Stuffed Peppers (Ajies Rellenos) (V)
GET READY TO COOK
Method:
1. Pre-heat a fan oven to 180°C.
2. Mix Cuban Chimichurri with cooked couscous, diced onion, black beans and corn.
3. Spoon mixture equally into each halved pepper. Place peppers on a baking tray and top with cheese. Roast in the oven for 30-45 minutes until peppers are tender.
4. Garnish and serve.
Ingredients:
400g Cuban Chimichurri
10 peppers (de-seeded and halved)
600g cooked couscous
400g diced white onion
400g tinned black beans
400g tinned corn
300g grated mild cheese (e.g. cheddar)
15g chopped parsley to garnish
About this dish
10 portions
2 Medium
Serves:
Cuban Chimichurri
Chilli Rating:
Product:
Photo credit: Alanagkelly - creative commons
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