Peppers filled with corn, chilli & cheese

Peppers filled with corn, chilli & cheese

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(6 ratings)

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Cooking time

Prep: 15 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 4

A veggie main, perfect for a satisfying meal

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
235
protein
8g
carbs
21g
fat
14g
saturates
1g
fibre
4g
sugar
0g
salt
0.27g

Ingredients

  • 4 peppers, any colour, tops removed and deseeded
  • 2 tbsp olive oil
  • 1 red onion, finely chopped
  • 1 tsp ground cumin
  • 1 red chilli, deseeded and finely chopped or 1 tsp cayenne pepper
  • 2 courgettes, diced
  • 175g frozen sweetcorn
  • 1 avocado, diced
  • 50g vegetarian cheddar, grated
  • 2 tbsp chopped fresh coriander

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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.

Recipe from Good Food Vegetarian Christmas magazine, December 2006

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Comments

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emmas29's picture
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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
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I added a small pinch of salt to pan of water when I cooked the peppers.

marieb1's picture
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We found these a little bland, would increase the cumin/chilli qty if I made it again.

shinyoctopus's picture
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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
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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
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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
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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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