A veggie main, perfect for a satisfying meal
Prep:15 mins
Serves 4
4 peppers, any colour, tops removed and deseeded2 tbsp olive oil1 red onion, finely chopped1 tsp ground cumin1 red chilli, deseeded and finely chopped or 1 tsp cayenne pepper2 courgettes, diced175g frozen sweetcorn1 avocado, diced50g vegetarian cheddar, grated2 tbsp chopped fresh coriander
STEP 1Heat oven to 190C/fan 170C/gas 5. Bring a large pan of water to the boil, then cook the peppers for 5 mins. Remove and drain, cut side down, on some kitchen paper.STEP 2Heat 1 tbsp of the oil in a frying pan and cook the onion for 3 mins until tender. Add the cumin and chilli or cayenne pepper and cook for a further 2-3 mins. Add the courgette, then cook for 4 mins until tender.STEP 3Remove from the heat, then stir in the sweetcorn, avocado, cheese, coriander and seasoning. Spoon the filling into the peppers, then stand them in a baking dish. Drizzle with remaining oil, then bake for 30-35 mins until the peppers are very soft.STEP 4Leave to stand for about 5 mins, then serve warm with soured cream, a chilli bean salad and corn chips.
