Description
Delicious stuffed peppers filled with rice, black beans, sweetcorn, and topped with melted cheddar cheese.
Ingredients
Scale
- 4 Peppers (Any colour)
- 1 tbsp Olive oil
- 250 g Microwave rice pouch
- 400 g Black beans (from a tin) (Drained and rinsed)
- 165 g Sweetcorn (Drained weight from a tin or frozen)
- 3 tbsp Fajita seasoning
- 200 g Fresh tomato salsa (From the fridge section)
- 15 g Coriander
- 120 g Grated cheddar cheese
Instructions
- Preheat the oven to 180°C fan/200°C/400°F/Gas Mark 6.
- Prepare the peppers: Halve the peppers from top to bottom, scoop out any seeds and pith then brush with the olive oil.
- Place the peppers in a baking dish and cook in the oven for 5 minutes until just starting to soften.
- Make the filling: Meanwhile, stir the rice, black beans, sweetcorn, fajita seasoning, tomato salsa and half of the cheese together and season with some salt and pepper. Chop half of the coriander and stir that in too.
- Time to stuff: Spoon into each of the pepper halves and then top with the remaining cheese.
- A quick cook: Bake in the oven for 10-15 minutes until the cheese is melted and golden.
- Scatter over the rest of the coriander and serve with guacamole and salad.
Notes
- Serve with guacamole for a delicious side.
- This recipe can be customized with different vegetables or proteins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 20 mg