Peppers filled with corn, chilli & cheese

Peppers filled with corn, chilli & cheese

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(6 ratings)

Prep: 15 mins Cook: 50 mins

Easy

Serves 4
A veggie main, perfect for a satisfying meal

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal235
  • fat14g
  • saturates1g
  • carbs21g
  • sugars0g
  • fibre4g
  • protein8g
  • salt0.27g
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Ingredients

  • 4 pepper, any colour, tops removed and deseeded
    Peppers

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red onion, finely chopped
  • 1 tsp ground cumin
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 red chilli, deseeded and finely chopped or 1 tsp cayenne pepper
  • 2 courgette, diced
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 175g frozen sweetcorn
  • 1 avocado, diced
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 50g vegetarian cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 2 tbsp chopped fresh coriander

Method

  1. 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.

  2. 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.

  3. 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.

  4. Leave to stand for about 5 mins, then serve warm with soured cream, a chilli bean salad and corn chips.

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Comments (9)

emmas29's picture
5

Excellent recipe! I made this with 6 small peppers (4 red and 2 orange) and there was just enough filling. With a green salad it was the perfect amount for 2.
I stuck pretty closely to the original recipe, except that I added chopped garlic to the onions and I used at least double the amount of cheese (a nice mature cheddar).

srianusha208's picture
3

I added a small pinch of salt to pan of water when I cooked the peppers.

marieb1's picture
3

We found these a little bland, would increase the cumin/chilli qty if I made it again.

shinyoctopus's picture
5

I loved this and I don't usually like cooked peppers that much. I omitted the avocado and coriander (not keen on those) and used fresh sweetcorn that I boiled first for a few minutes. Absolutely gorgeous and will definitely be having it again.

shinyoctopus's picture
5

I loved this and I don't usually like cooked peppers that much. I omitted the avocado and coriander (not keen on those) and used fresh sweetcorn that I boiled first for a few minutes. Absolutely gorgeous and will definitely be having it again.

madgladmaja's picture

Lovely dish! May I recommend boiling sweet corn on the cob and usign these instead of tin ones. - Adds a very nice crisp, sweetness.

rozmorgan's picture
5

My boyfried just made these for me. We only had one each and I wish we had the stuff to make more. We left out the corgettes and red onions because we didn't have any and the recipe still worked. Lovely, refreshing, veggie summer meal. Perfect.

dagnyosk's picture
5

I made this for me and my boyfriend along side with chicken. Loved it. So did my boyfriend. Definitely making this again.

judybraithwaite's picture

I made this at the weekend to serve as an accompaniment at our Spanish themed bbq. I only used half the quantities of red onion and courgette and omitted the avocado. I found i had ample filling and would have had too much if i'd used the avocado. I also wanted to make it in advance and have it ready to put in the oven half an hr before serving so knew the avocado would have turned brown. I didn't have any coriander so ommited that ingredient too! This dish was very tasty which i think was helped by using a fresh chilli and it made a nice alternative vegetable/side dish. I would definately make it again.

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