Peppers Filled With Corn, Chili & Cheese |
|
 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
A veggie main, perfect for a satisfying meal. Ingredients:
4 bell peppers, any colour, tops removed and deseeded |
2 tablespoons olive oil |
1 red onion, finely chopped |
1 teaspoon ground cumin |
1 red chili peppers, deseeded and finely chopped or 1 teaspoon cayenne pepper |
2 zucchini, diced |
6 ounces sweetcorn |
1 avocado, diced |
2 ounces cheddar cheese, grated |
2 tablespoons cilantro, chopped |
salt and pepper |
Directions:
1. 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.
2. 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
3. Add the zucchini, then cook for 4 mins until tender.
4. Remove from the heat, then stir in the sweetcorn, avocado, cheese, cilantro and seasoning.
5. 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.
6. Leave to stand for about 5 mins, then serve warm with soured cream, a chili bean salad and corn chips.
|
|