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Peppers filled with corn, chilli & cheese

A veggie main, perfect for a satisfying meal

  • Prep: 15 mins
    Cook: 50 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 235
  • Carbohydrates 21
  • Saturated Fat 1
  • Sugar 0
  • Protein 8
  • Fat 14
  • Fibre 4
  • Salt 0.27

Nutrition per serving

  • Calories 235
  • Carbohydrates 21
  • Saturated Fat 1
  • Sugar 0
  • Protein 8
  • Fat 14
  • Fibre 4
  • Salt 0.27

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

  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.

  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.

  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.

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

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