I don’t recall ever having stuffed a pepper before. Mushrooms, yes, and I vaguely recall stuffing a tomato some time back in 1994 but peppers? No. This is probably because I’m not mega keen on cooked peppers.
Well, I wasn’t mega keen on cooked peppers, but I’ve changed my mind. These were delicious.
This recipe was adapted from one I found on BBC Good Food, after a search for sweetcorn (that I needed to use up from my Riverford delivery) led me to it. I used fresh sweetcorn (their recipe asks for frozen) and left out the avocado (due to me absolutely hating avocado). I left out the coriander, too.
Peppers filled with corn, chilli and cheese (serves 2)
2 green peppers, tops removed and deseeded
2 tbsp olive oil
1 small onion, finely chopped
1 tsp ground cumin
1 red chilli, deseeded and finely chopped
Fresh sweetcorn (I used a cob’s worth)
25g vegetarian cheddar, grated
- Heat oven to 190C/fan 170C/gas 5. 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.
- Heat 1 tbsp of the oil in a frying pan and cook the onion for 3 minutes until tender. Add the cumin and chilli and cook for a further 2-3 minutes. Add the courgette then cook for 4 minutes until tender.
- Remove from the heat, then stir in the sweetcorn, cheese and seasoning. Spoon the filling into the peppers, then stand them in a baking dish. Drizzle with remaining oil, then bake for 30-35 minutes until the peppers are very soft.