Stuffed peppers with beans, pumpkin and almonds

Name: stuffed peppers with beans, pumpkin and almonds
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 150 g unpolished rice; Red onion; 1 toe garlic; 200 g black eyed beans; 25 g unsalted roasted almonds; 125 g Cherry tomatoes; 10 g fresh flat parsley; el traditional olive oil; 200 g chilled pumpkin pieces; 2 Red pepper; 75 g mature 30 cheese

Peppers stuffed with onion, garlic, black eyed beans, almonds, cherry tomatoes, parsley, pumpkin and cheese; served with brown rice.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C.
Boil the rice according to the instructions on the package.
Meanwhile, chop the onion and finely chop the garlic. Drain the beans and coarsely chop the almonds. Halve the cherry tomatoes and finely chop the parsley.
Heat the oil in a pan and fry the onion for 2 minutes. Add the garlic, beans, tomatoes and pumpkin pieces and cook for 3 minutes.
Put the parsley through. Season with pepper and salt.
Halve the peppers and remove the seeds, but leave the stalks.
Grate the cheese. Fill the peppers with the vegetables and divide the almonds and cheese.
Place the peppers on a baking tray covered with parchment paper and bake for about 20 minutes in the oven. Serve with the rice.