Directions:
- Heat oven to 375°F Bring a large pan of water to the boil, then cook the peppers for 5 minutes 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 chili or cayenne pepper and cook for a further 2-3 minutes
- Add the zucchini, then cook for 4 mins until tender.
- Remove from the heat, then stir in the sweetcorn, avocado, cheese, cilantro 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 chili bean salad and corn chips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 286.06 Kcal (1198 kJ) | ||
| Calories from fat | 177.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.76g | 30% | |
|---|---|---|---|
| Cholesterol | 14.88mg | 5% | |
| Sodium | 99.07mg | 4% | |
| Potassium | 549.59mg | 12% | |
| Total Carbs | 21.58g | 7% | |
| Sugars | 8.77g | 35% | |
| Dietary Fiber | 6.52g | 26% | |
| Protein | 6.37g | 13% | |
| Vitamin C | 130mg | 217% | |
| Vitamin A | 3mg | 99% | |
| Iron | 85.4mg | 474% | |
| Calcium | 126.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 96.64 Kcal (405 kJ) | ||
| Calories from fat | 60.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.67g | 30% | |
|---|---|---|---|
| Cholesterol | 5.03mg | 5% | |
| Sodium | 33.47mg | 4% | |
| Potassium | 185.68mg | 12% | |
| Total Carbs | 7.29g | 7% | |
| Sugars | 2.96g | 35% | |
| Dietary Fiber | 2.2g | 26% | |
| Protein | 2.15g | 13% | |
| Vitamin C | 43.9mg | 217% | |
| Vitamin A | 1mg | 99% | |
| Iron | 28.8mg | 474% | |
| Calcium | 42.8mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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