Stuff peppers with rice and black beans, then high with chilli cheese and recent guacamole for an straightforward household meal. If the youngsters do not like spice, use a gentle cheese as an alternative
- Prep:15 minutes
- Prepare dinner:35 minutes
- 3 , halved
- oil, for drizzling
- 2 x 250g pouches lime & coriander , cooked
- 400g can , drained and rinsed
- 6 (use common cheddar or monterey jack, when you like)
- 150gfresh guacamole
- STEP 1
Warmth the oven to 220C/200C fan/fuel 7. Take away the seeds and any white pith from the peppers and prepare, cut-side up, in a roasting tin. Drizzle with oil and season, then bake for 20 minutes.
- STEP 2
Mix the rice and beans. Take away the peppers from the oven and fill with the rice combination. High every with a slice of cheese and bake for 10-15 minutes extra, till the rice has melted and the filling is sizzling. High with spoonfuls of guacamole.
