Mexican-style stuffed peppers

calcium easy family family friendly fibre folate low calorie mexican peppers vitamin c

N/A

Serves 2 adults, 2 children

Source

Ingredients

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

Method

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.

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.