Mexican Stuffed Peppers
3 Bell peppers (red, green & yellow), seeded and halved
6-7 tablespoons shredded cheddar cheese
1 cup black beans, drained and rinsed
1/2 cup sweetcorn
1 cup mix veggies (zucchini, carrot, broccoli, mushroom)
1/2 cup cooked rice (optional)
1 tomato, pureed
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon smoked paprika
1 teaspoon roasted cumin powder
1 teaspoon taco seasoning
1 teaspoon lemon juice
2 tablespoon coriander, finely chopped
Chilli flakes to sprinkle on cheese
Preheat the oven to 200 degree C.
Heat the olive oil in a skillet over medium heat.
Add in tomato puree and cook for 2 minutes.
Add black beans, sweetcorn, cooked rice, and veggies into it. Mix well.
Add salt, pepper, smoked paprika, cumin powder and taco seasoning. Continue to stir for another 2 minutes.
Turn off the heat and add lemon and coriander to it.
Keep it aside for 10 mins or until cool.
Take the halved bell peppers and fill them with the mixture.
Arrange the stuffed peppers in a large baking dish.
Top with shredded cheese. Sprinkle some chili flakes.
Bake, uncovered for 30 minutes on center rack.
Serve it with avocado slices or guacamole and sour cream. Enjoy!