4 Serves
90 Mins
In a large pot, combine the dried black beans with half an onion, half a tomato, fresh thyme, and a serrano pepper. Cover with water and simmer until the beans are tender, then remove and discard the onion, tomato, pepper, and thyme sprigs.
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Vitamin E
2 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
299 µg / 400 µgCalcium
332 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
163 mg / 420 mgPhosphorus
430 mg / 1,250 mgPotassium
1615 mg / 4,700 mgSodium
724 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
54 µg / 55 µgFiber
13 g / 28 gSugar
7 g / 50 gSaturated Fat
5 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Preheat the broiler. Place the bell peppers on a baking sheet and roast them under the broiler until the skins are charred and blistered, then remove and peel away the skins and seeds.
In a frying pan, heat the cooking oil over medium heat. Sauté the remaining onion and garlic until softened. Add the remaining tomatoes and cook for a few minutes until they break down.
Remove the pan from the heat, stir in the cooked black beans, and season with salt and pepper. Use a potato masher to mash approximately half of the bean mixture to create a textured filling.
Stuff the prepared bell peppers with the bean mixture and arrange them in a casserole dish.
In a small bowl, whisk the eggs with a pinch of salt and pepper, then stir in the white cheese. Pour this mixture evenly over the stuffed peppers.
Bake the casserole in a preheated oven at 175°C for 30 minutes, or until the egg mixture is fully set and the cheese is melted and bubbly.
25
g95
g20
g
Yemeni
