Peppers Filled With Corn, Chili & Cheese

A veggie main, perfect for a satisfying meal.

• Ready In: 1 hr 5 mins
• Serves: 4

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

Directions

1. Heat oven to 375°F 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. Add the cumin and chili or cayenne pepper and cook for a further 2-3 minutes
3. Add the zucchini, then cook for 4 mins until tender.
4. Remove from the heat, then stir in the sweetcorn, avocado, cheese, cilantro and seasoning.
5. 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.
6. Leave to stand for about 5 mins, then serve warm with soured cream, a chili bean salad and corn chips.