Mexican stuffed peppers

Stuffed peppers can be a bland and boring veggie option, but these stuffed peppers are really vibrant, spicy and flavourful.

They’re really easy to put together and are really affordable, too.

Time to cook: 30 minutes

Ingredients (serves 2):

• 1 cup uncooked white rice

• 500ml vegetable stock

• 2 long pointed peppers (or two regular peppers)

• 1 can mixed beans

• 1 small can sweetcorn

• 1/2 white onion

• 2 garlic cloves

• 1tbsp tomato puree

• 1tbsp cajun spice mix

• 1/2 tsp smoked paprika

• 50g grated Mexican or spicy cheese

• 1 lime

• Spring onions or coriander (optional)

Method:

1. Preheat the oven to 180 degrees c (fan)

2. Slice the peppers in half, drizzle with a little oil and put into a roasting dish in the oven

3. Finely chop the onion and garlic and fry these in a little oil in a saucepan

4. Once the onions and garlic are soft, add the spices and tomato puree and cook for a couple of minutes

5. Add the rice and vegetable stock and cook for around 15 minutes (or until around 80% cooked)

6. Add the beans and sweetcorn to the rice

7. Take the peppers out of the oven and spoon in the rice (pack the remaining rice around the peppers in the dish)

8. Sprinkle over the cheese and bake in the oven for 10 minutes

9. Top with coriander and/or spring onions and lime and serve