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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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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A star rating of 4.3 out of 5.6 ratings
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