Mexican-style stuffed peppers

• large mixed peppers↗3

  halved

• oil

  for drizzling

• rice↗2 x 250g pouches lime & coriander g

  cooked

• black beans↗400g can g

  drained and rinsed

• Mexican-style chilli cheese slices↗6

  (use regular cheddar or monterey jack, if you like)

• fresh guacamole150g g

Step-by-step instructions

1. 1

   Heat the oven to 220C/200C fan/gas 7 or preheat the air fryer to 180C for 4 mins.

2. 2

   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.

3. 3

   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.

4. 4

   Combine the rice and beans.

5. 5

   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.

6. 6

   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.

7. 7

   Top the stuffed peppers with spoonfuls of guacamole.