Mexican Black Bean and Corn Gemista (Greek × Mexican)

Method

1. Preheat the oven to 200 °C (oven). Halve the peppers lengthwise through the stem, remove the seeds and white ribs and brush inside and out with some of the oil. Lay them cut side down on a tray and roast for 12 min until slightly softened. Pre-roasting means they turn tender rather than crunchy in the short second bake.

   Add in this stepLarge red or yellow bell peppers 2Olive oil ½ tbsp

   oven

2. Heat the remaining oil in a 24 cm pot over medium heat and cook the chopped onion and chopped jalapeño for 5 min. Add the garlic, cumin and chipotle and stir for 30 seconds until fragrant.

   Add in this stepOlive oil 1 tbspOnion ½Fresh jalapeño 1Garlic cloves 1Ground cumin 1 tspChipotle chilli powder ½ tsp

   medium heat

3. Add the rice and stir for 1 minute, then add the tomatoes, vegetable stock and salt and bring to the boil on high heat. Lower to low heat, cover and cook for 15 min, until the rice is nearly tender and the liquid has almost gone.

   Add in this stepLong-grain rice 80 gTinned chopped tomatoes 200 gVegetable stock 220 mlSalt to taste

   high heat→low heat

4. Turn off the heat and stir in the black beans, corn, half the cheese and half the chopped coriander. Taste and add more salt if needed.

   Add in this stepTinned black beans, drained 120 gSweetcorn (tinned or frozen) 80 gMonterey Jack (or cheddar), grated 30 gFresh coriander (cilantro) 5 g

5. Turn the roasted peppers cut side up in a 25×20 cm baking dish, fill them generously and top with the remaining cheese. Bake (oven) for 15 min, until the cheese is melted and bubbling and the edges are golden.

   Add in this stepMonterey Jack (or cheddar), grated 30 g

   oven

6. Top each with a spoonful of sour cream, scatter over the rest of the coriander, squeeze over the lime and serve straight away.

   Add in this stepSour cream 2 tbspFresh coriander (cilantro) 5 gLime ½