• Course

    Main Course

  • Prep time

    10 Mins

  • cook time

    50 Mins

  • servings





  • 1 cup black beans
  • 1 cup whole kernel corn
  • ½ cup tomato salsa
  • ¼ cup red onions, diced
  • ½ tsp cumin powder
  • ¼ tsp smoked paprika
  • ½ tsp dried oregano
  •  tsp chili powder
  • 2 tsp onion powder
  • sea salt, to taste
  • black pepper, to taste
  • 1 tbsp freshly-squeezed lime juice
  • 3-4 large bell peppers, halved, seeds removed

Cilantro Cashew Cream

  • ¾ cup raw cashews, soaked
  •  cup fresh cilantro, tightly packed
  • 2 tbsp freshly squeezed lime juice
  • sea salt, to taste
  • black pepper, to taste
  • ¾ cup water

To Serve

  • fresh cilantro

product used in the recipe

Organic Jade Pearl Rice™

  • 1

    Preheat oven to 180°C/350°F.

  • 2

    Combine rice, water or stock, and sea salt in a small pot and bring to boil on a high heat. Cover, lower the heat to a simmer, and cook for 10-15 mins until just cooked. Be careful not to overcook or the filling will become mushy.

  • 3

    When cooked, remove from heat and let stand for 5 mins before fluffing with a fork. Place in a large mixing bowl.

  • 4

    Add beans, corn, salsa, red onions, cumin, paprika, oregano, chili powder, onion powder, sea salt, black pepper and lime juice to the rice. Mix well.

  • 5

    Arrange peppers cut side up in a large baking dish. Fill cavities tightly with rice mixture, then place in oven and roast for 30-35 mins, until peppers are tender. Cool for 5 mins before serving.

  • 6

    While peppers are in oven, make sauce by combining cashews, cilantro, lime juice, sea salt, black pepper and water in a high-speed blender. Blend until very smooth (~1-2 mins).

  • 7

    Drizzle sauce over peppers and garnish with fresh cilantro. Serve immediately.

product used in the recipe

Organic Jade Pearl Rice™

Instruction video