Peppers Filled With Corn, Chili & Cheese

“A veggie main, perfect for a satisfying meal.”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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