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Prep:15 mins
Cook:50 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 235
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fat 14g
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saturates 1g
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carbs 21g
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sugars 0g
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fibre 4g
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protein 8g
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salt 0.27g
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
Method
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.
