Stuffed Peppers {Quick Vegetarian Recipe}
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 Peppers (Any colour)
- 1 tbsp Olive oil
- 250 g Microwave rice pouch
- 400 g Black beans (from a tin) (Drained and rinsed)
- 165 g Sweetcorn (Drained weight from a tin or frozen)
- 3 tbsp Fajita seasoning
- 200 g Fresh tomato salsa (From the fridge section)
- 15 g Coriander
- 120 g Grated cheddar cheese
Method
- Preheat the oven to 180Β°C fan/200Β°C/400Β°F/Gas Mark 6.
- Prepare the peppers: Halve the peppers from top to bottom, scoop out any seeds and pith then brush with a the olive oil.
- Place the peppers in a baking dish and cook in the oven for 5 minutes until just starting to soften.
- Make the filling: Meanwhile, stir the rice, black beans, sweetcorn, fajita seasoning, tomato salsa and half of the cheese together and season with some salt and pepper. Chop half of the coriander and stir that in too.
- Time to stuff: Spoon into each of the pepper halves and then top with the remaining cheese.
- A quick cook: Bake in the oven for 10-15 minutes until the cheese is melted and golden.
- Scatter over the rest of the coriander and serve with guacamole and salad.