Peppers Filled With Corn, Chili & Cheese Recipe

Name: Peppers Filled With Corn, Chili & Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bell peppers, any colour, tops removed and deseeded; 2 tablespoons olive oil; 1 red onion, finely chopped; 1 teaspoon ground cumin; 1 red chili peppers, deseeded and finely chopped or 1 teaspoon cayenne pepper; 2 zucchini, diced; 6 ounces sweetcorn; 1 avocado, diced; 2 ounces cheddar cheese, grated; 2 tablespoons cilantro, chopped; salt and pepper

Servings: persons

4 bell peppers, any colour, tops removed and deseeded
2 tablespoons olive oil
1 red onion, finely chopped
1 teaspoon ground cumin
1 red chili peppers, deseeded and finely chopped or 1 teaspoon cayenne pepper
2 zucchini, diced
6 ounces sweetcorn
1 avocado, diced
2 ounces cheddar cheese, grated
2 tablespoons cilantro, chopped
salt and pepper

1
Heat oven to 375F Bring a large pan of water to the boil, then cook the peppers for 5 minutes Remove and drain, cut side down, on some kitchen paper.
2
Heat 1 tbsp of the oil in a frying pan and cook the onion for 3 mins until tender.
3
Add the cumin and chili or cayenne pepper and cook for a further 2-3 minutes
4
Add the zucchini, then cook for 4 mins until tender.
5
Remove from the heat, then stir in the sweetcorn, avocado, cheese, cilantro and seasoning.
6
Spoon the filling into the peppers, then stand them in a baking dish.
7
Drizzle with remaining oil, then bake for 30-35 mins until the peppers are very soft.
8
Leave to stand for about 5 mins, then serve warm with soured cream, a chili bean salad and corn chips.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 bell peppers, any colour, tops removed and deseeded, 2 tablespoons olive oil, 1 red onion, finely chopped, 1 teaspoon ground cumin, and more.

Yes, Peppers Filled With Corn, Chili & Cheese falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peppers Filled With Corn, Chili & Cheese

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