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Peppers filled with corn,chilli & cheese




Source of Recipe


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List of Ingredients




4 peppers, any colour, tops removed and deseeded
2 tbsp olive oil
1 red onion, finely chopped
1 tsp ground cumin
1 red chilli, deseeded and finely chopped or 1 tsp cayenne pepper
2 courgettes, diced
175g frozen sweetcorn
1 avocado, diced
50g vegetarian cheddar, grated
2 tbsp chopped fresh coriander

Recipe



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.
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.
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.
Leave to stand for about 5 mins, then serve warm with soured cream, a chilli bean salad and corn chips.

Serves 4