Cuban Stuffed Peppers (Ajies Rellenos) (V)
Get ready to cook
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.
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