Mexican-style stuffed peppers
Stuff peppers with rice and black beans, then top with chilli cheese and fresh guacamole for an easy vegetarian family meal. If the kids don't like spice, use a mild cheese instead
Ingredient
- 3 large mixed peppers, halved
- oil, for drizzling
- 2 x 250g pouches lime & coriander rice, cooked
- 400g can black beans, drained and rinsed
- 6 Mexican-style chilli cheese slices (use regular cheddar or monterey jack, if you like)
- 150g fresh guacamole
Direction
- STEP 1
Heat the oven to 220C/200C fan/gas 7 or preheat the air fryer to 180C for 4 mins.
- STEP 2
Remove the seeds and any white pith from the peppers and arrange them, cut-side up, in a roasting tin for the oven or in the air fryer basket for the air fryer. In both cases, brush the peppers with oil and season them.
- STEP 3
If using the oven, bake the peppers for 20 mins. If using the air-fryer, cook the peppers in a single layer for 8-10 mins until they are softened and starting to caramelise.
- STEP 4
Combine the rice and beans.
- STEP 5
For the oven method, remove the peppers from the oven and fill them with the rice mixture. Top each with a slice of cheese and bake for an additional 10-15 mins, until the cheese has melted, and the filling is hot.
- STEP 6
For the air-fryer method, remove the peppers from the air-fryer and fill them with the rice mixture. Top each with a slice of cheese and air-fry for 3 mins more, until the cheese has melted and the filling is hot.
- STEP 7
Top the stuffed peppers with spoonfuls of guacamole.
