- 4 pepper, any colour, tops removed and deseeded
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 2 tbsp olive oil
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
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
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 175g frozen sweetcorn
- 1 avocado, diced
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 50g vegetarian cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 2 tbsp chopped fresh coriander
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.
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.
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.
Leave to stand for about 5 mins, then serve warm with soured cream, a chilli bean salad and corn chips.