MEXICAN-STYLE STUFFED PEPPERS

Mexican-style stuffed peppers image

Stuff peppers with rice and black beans, then top with chilli cheese and fresh guacamole for an easy family meal. If the kids don't like spice, use a mild cheese instead

Provided by Cassie Best

Time 50m

Yield Serves 2 adults, 2 children

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 468 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 19 grams protein, Sodium 2.1 milligram of sodium