Pueblan Stuffed Peppers with Rice and Cheese
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Ingredients
- 4 green peppers
- 200 g long grain rice
- 100 g frozen sweetcorn
- 200 g tomatoes
- 1 onion
- 100 g mature cheddar, grated
- 1 tsp ground cumin
Nutrition (per serving)
- Calories
- 361 kcal
- Protein
- 13.2 g
- Carbohydrate
- 52.5 g
- of which sugars
- 8.3 g
- Fat
- 10.1 g
- of which saturates
- 5.8 g
- Fibre
- 5.2 g
- Salt
- 0.48 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the long grain rice following the pack instructions.
- 2
Slice the tops off the green peppers and scoop out the seeds.
- 3
Fry the onion in a little oil for 5 minutes, then stir in the chopped tomatoes, sweetcorn and ground cumin and cook for 5 minutes.
- 4
Mix the rice through the tomato and sweetcorn mixture, then spoon into the peppers and top with the mature cheddar.
- 5
Heat the oven to 190C (170C fan, gas 5) and bake for 30 minutes until the peppers are tender and the cheese is golden.
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