Peppers filled with corn, chilli & cheese
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 4 peppersany colour, tops removed and deseeded
- 2 tbsp olive oil
- 1 red onionfinely chopped
- 1 tsp ground cumin
- 1 red chillideseeded and finely chopped or 1 tsp cayenne pepper
- 2 courgettesdiced
- 175g frozen sweetcorn
- 1 avocadodiced
- 50g vegetarian cheddargrated
- 2 tbsp chopped fresh coriander
Nutrition: per serving
- kcal235
- fat14g
- saturates1g
- carbs21g
- sugars0g
- fibre4g
- protein8g
- salt0.27glow
Method
step 1
Heat oven to 190C/fan 170C/gas 5. Bring a large pan of water to the boil, then cook the peppers for 5 mins. Remove and drain, cut side down, on some kitchen paper.
step 2
Heat 1 tbsp of the oil in a frying pan and cook the onion for 3 mins until tender. Add the cumin and chilli or cayenne pepper and cook for a further 2-3 mins. Add the courgette, then cook for 4 mins until tender.
step 3
Remove from the heat, then stir in the sweetcorn, avocado, cheese, coriander and seasoning. Spoon the filling into the peppers, then stand them in a baking dish. Drizzle with remaining oil, then bake for 30-35 mins until the peppers are very soft.
step 4
Leave to stand for about 5 mins, then serve warm with soured cream, a chilli bean salad and corn chips.
