Mexican-style stuffed peppers
Serves 2 adults, 2 children
Easy
Prep:
Cook: -
Stuff peppers with rice and black beans, then top with chilli cheese and fresh guacamole for an easy vegetarian family meal. If the kids don't like spice, use a mild cheese instead
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Showing items 1 to 3 of 6
- 3 large mixed peppershalved
- oilfor drizzling
- 2 x 250g pouches lime & coriander ricecooked
- 400g can black beansdrained and rinsed
- 6 Mexican-style chilli cheese slices(use regular cheddar or monterey jack, if you like)
- 150g fresh guacamole
Nutrition: Per serving
- kcal468low
- fat15g
- saturates5g
- carbs59g
- sugars11g
- fibre14g
- protein19g
- salt2.1g
Method
step 1
Heat the oven to 220C/200C fan/gas 7 or preheat the air fryer to 180C for 4 mins.
step 2
Remove the seeds and any white pith from the peppers and arrange them, cut-side up, in a roasting tin for the oven or in the air fryer basket for the air fryer. In both cases, brush the peppers with oil and season them.
step 3
If using the oven, bake the peppers for 20 mins. If using the air-fryer, cook the peppers in a single layer for 8-10 mins until they are softened and starting to caramelise.
step 4
Combine the rice and beans.
step 5
For the oven method, remove the peppers from the oven and fill them with the rice mixture. Top each with a slice of cheese and bake for an additional 10-15 mins, until the cheese has melted, and the filling is hot.
step 6
For the air-fryer method, remove the peppers from the air-fryer and fill them with the rice mixture. Top each with a slice of cheese and air-fry for 3 mins more, until the cheese has melted and the filling is hot.
step 7
Top the stuffed peppers with spoonfuls of guacamole.
