Peppers filled with corn, chilli & cheese
- Good Food team
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Serves 4
Easy
Prep: 15 mins
Cook: 50 mins
A star rating of 4.3 out of 5.7 ratingsRate
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A veggie main, perfect for a satisfying meal
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
4 peppers
any colour, tops removed and deseeded
-
2 tbsp olive oil
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1 red onion
finely chopped
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1 tsp ground cumin
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1 red chilli
deseeded and finely chopped or 1 tsp cayenne pepper
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2 courgettes
diced
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175g frozen sweetcorn
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1 avocado
diced
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50g vegetarian cheddar
grated
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2 tbsp chopped fresh coriander
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Nutrition: per serving
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kcal235
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fat14g
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saturates1g
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carbs21g
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sugars0g
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fibre4g
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protein8g
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salt0.27g
low
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Method
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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.
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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.
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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.
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step 4
Leave to stand for about 5 mins, then serve warm with soured cream, a chilli bean salad and corn chips.
Recipe from Good Food Vegetarian Christmas, December 2006
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A star rating of 4.3 out of 5.7 ratings
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