Fylltar paprikur með Hakki í eldföstu móti

Recipe

Stuffed peppers with Hakk

Name: Stuffed peppers with Hakk
Total time: 45 min
Yield: 4
Cuisine: Icelandic
Ingredients: 4 large red or yellow peppers; 1 pack Ella Stína Hakk (380 g); 1 onion, finely chopped; 2 garlic cloves, crushed; 1 tin black beans (400 g), rinsed; 100 ml sweetcorn; 200 ml cooked rice; 1 tin chopped tomatoes (400 g); 2 tsp taco seasoning; 150 ml grated plant-based cheese; Olive oil, salt and pepper; Fresh parsley or coriander

Colourful oven-baked peppers filled with Hakk, rice, black beans and sweetcorn, topped with melted cheese. A filling family dinner that also looks great on the table when guests come over.

45 minServes 4

Made with Ella Stína

Mince

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Ingredients

4 large red or yellow peppers
1 pack Ella Stína Hakk (380 g)
1 onion, finely chopped
2 garlic cloves, crushed
1 tin black beans (400 g), rinsed
100 ml sweetcorn
200 ml cooked rice
1 tin chopped tomatoes (400 g)
2 tsp taco seasoning
150 ml grated plant-based cheese
Olive oil, salt and pepper
Fresh parsley or coriander

Method

Heat the oven to 200 °C. Halve the peppers lengthways and remove the seeds. Place in an ovenproof dish, brush with oil and bake for 10 minutes.
Fry the onion in oil for 4–5 minutes. Add the garlic and the Hakk and cook for another 5 minutes.
Stir in the tomatoes, beans, sweetcorn, rice and taco seasoning and simmer for 5 minutes. Season with salt and pepper.
Fill the peppers generously and sprinkle over the cheese.
Bake for 15–20 minutes until the cheese has melted and the peppers are soft. Top with fresh herbs.

Tip: The filling can be made the day before. Lovely with a fresh salad and oat-based sour cream.