Stuff peppers with rice and black beans, then top with chilli cheese and fresh guacamole for an easy vegetarian family meal. If the kids don't like spice, use a mild cheese instead
Ingredients
- 3 large mixed peppers, halved
- oil, for drizzling
- 2 x 250g pouches lime & coriander rice, cooked
- 400g can black beans, drained and rinsed
- 6 Mexican-style chilli cheese slices (use regular cheddar or monterey jack, if you like)
- 150g fresh guacamole
Method
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Heat the oven to 220C/200C fan/gas 7 or preheat the air fryer to 180C for 4 mins.
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Remove the seeds and any white pith from the peppers and arrange them, cut-side up, in a roasting tin for the oven or in the air fryer basket for the air fryer. In both cases, brush the peppers with oil and season them.
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If using the oven, bake the peppers for 20 mins. If using the air-fryer, cook the peppers in a single layer for 8-10 mins until they are softened and starting to caramelise.
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Combine the rice and beans.
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For the oven method, remove the peppers from the oven and fill them with the rice mixture. Top each with a slice of cheese and bake for an additional 10-15 mins, until the cheese has melted, and the filling is hot.
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For the air-fryer method, remove the peppers from the air-fryer and fill them with the rice mixture. Top each with a slice of cheese and air-fry for 3 mins more, until the cheese has melted and the filling is hot.
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Top the stuffed peppers with spoonfuls of guacamole.