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Peppers filled with corn, chilli & cheese

Peppers filled with corn, chilli & cheese

A star rating of 4.3 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A veggie main, perfect for a satisfying meal

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal235
fat14g
saturates1g
carbs21g
sugars0g
fibre4g
protein8g
low insalt0.27g
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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

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.

Recipe from Good Food Vegetarian Christmas, December 2006

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Overall rating

A star rating of 4.3 out of 5.6 ratings
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