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Mexican-style stuffed peppers

Ingredients

  1. Step 1 3 large mixed peppers , halved
  2. Step 2 oil , for drizzling
  3. Step 3 2 x 250g pouches lime & coriander rice , cooked
  4. Step 4 400g can black beans , drained and rinsed
  5. Step 5 6 Mexican-style chilli cheese slices (use regular cheddar or monterey jack, if you like)
  6. Step 6 150g fresh guacamole
Mexican-style stuffed peppers
Calories: 468 Carbohydrate: 59 g Protein: 19 g Fat: 15 g
Cook time: 50 minutes Prep time: 15 minutes Total time: 65 minutes Servings: 22

TAGS

Dinner Lunch Supper Calcium Cassie Best Easy Family Family friendly Fibre Folate Low calorie Mexican pepper Vegetarian stuffed pepper Vitamin c Dinner Lunch Supper Calcium Cassie Best Easy Family Family friendly Fibre Folate Low calorie Mexican pepper Vegetarian stuffed pepper Vitamin c Dinner Lunch Supper Calcium Cassie Best Easy Family Family friendly Fibre Folate Low calorie Mexican pepper Vegetarian stuffed pepper Vitamin c

Directions

  1. Step 1 Heat the oven to 220C/200C fan/gas 7. Remove the seeds and any white pith from the peppers and arrange, cut-side up, in a roasting tin. Drizzle with oil and season, then bake for 20 mins.
  2. Step 2 Combine the rice and beans. Remove the peppers from the oven and fill with the rice mixture. Top each with a slice of cheese and bake for 10-15 mins more, until the rice has melted and the filling is hot. Top with spoonfuls of guacamole.