PEPPERS FILLED WITH CORN, CHILLI & CHEESE

Peppers filled with corn, chilli & cheese image

A veggie main, perfect for a satisfying meal

Provided by Good Food team

Categories Dinner, Lunch, Main course, Side dish, Snack, Starter, Vegetable

Time 1h5m

Number Of Ingredients 10

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 235 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.27 milligram of sodium