Mexican-style stuffed peppers
Serves 2 adults, 2 children
Easy
Prep:
Cook:
Stuff peppers with rice and black beans, then top with chilli cheese and fresh guacamole for an easy family meal. If the kids don't like spice, use a mild cheese instead
Skip to ingredients
- 3 large mixed peppershalved
- oilfor drizzling
- 2 x 250g pouches lime & coriander ricecooked
- 400g can black beansdrained and rinsed
- 6 Mexican-style chilli cheese slices(use regular cheddar or monterey jack, if you like)
- 150g fresh guacamole
Nutrition: Per serving
- kcal468low
- fat15g
- saturates5g
- carbs59g
- sugars11g
- fibre14g
- protein19g
- salt2.1g
Method
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.
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.