Peppers Filled With Corn, Chilli & Cheese
These stuffed peppers are a colorful and flavorful dish that combines a variety of ingredients such as courgettes, sweetcorn, avocado, and vegetarian cheddar. A blend of spices like cumin and chili add a delightful kick to the dish, making it a satisfying and comforting meal. With a crispy topping and a creamy finish, these stuffed peppers are a delicious combination of textures and flavors that will surely impress your taste buds. Serve these warm delights alongside soured cream, a chili bean salad, and corn chips for a complete and satisfying meal.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
50M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 235 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 21 grams carbohydrates
- Fiber Content: 4 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.27 milligram of sodium
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