post type: recipe
Gus can’t get enough corn, even willing to face the wrath of Lucifer to get the last kernel. If only Cinderella knew the battles they face!
These corn stuffed peppers are inspired by the mighty mouse duo and make a tasty and easy dinner time idea.
- 2 green, red or yellow peppers halved lengthwise, sides and membrane removed.
- 90g diced green, red or yellow peppers
- 2 tbsp vegetable oil
- 1 tsp minced garlic
- 90g tinned sweetcorn, juice drained
- 400g tin of kidney beans, rinsed and drained
- 100g cooked brown rice
- 1 tsp chilli powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 120ml chicken or vegetable stock
- 4 tbsp grated cheese
- Lime wedges for serving
Preheat the oven to 200c/180f.
Place pepper halves in a 20cm x 20cm baking tin.
Pour oil into a large frying pan and turn heat to medium.
When oil is heated, add diced peppers and onions.
Saute till soft, about 3-5 minutes.
Add garlic and cook until fragrant, approximately 45 seconds, then add corn, tomato, beans and rice to the pan.
Stir gently to combine, making sure everything is well mixed.
Add spices and stir again. Add 1/2 the stock and continue to stir everything together.
Cook until almost all the liquid is absorbed, around 5 minutes.
Spoon the mixture into the prepared halved peppers and place in the baking dish, pressing on the filling to ensure its filling the pepper.
You may have mixture left over depending on the size of your peppers.
Pour the remaining stock into the bottom of the baking dish and cover tightly with aluminium foil. Bake for 30 minutes until the peppers are tender.
Remove the foil and top each pepper with 1/2 a tbsp of cheese.
Bake for 10 minutes to melt the cheese. Allow the peppers to cool for 5 minutes in the pan before plating and serving.