Peppers filled with corn, chilli & cheese

• peppers↗4

  any colour, tops removed and deseeded

• olive oil↗2 tbsp tbsp
• red onion↗1

  finely chopped

• ground cumin↗1 tsp tsp
• red chilli↗1

  deseeded and finely chopped or 1 tsp cayenne pepper

• courgettes↗2

  diced

• frozen sweetcorn↗175g g
• avocado↗1

  diced

• vegetarian cheddar↗50g g

  grated

• chopped fresh coriander2 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 190C/fan 170C/gas 5. Bring a large pan of water to the boil, then cook the peppers for 5 mins. Remove and drain, cut side down, on some kitchen paper.

2. 2

   Heat 1 tbsp of the oil in a frying pan and cook the onion for 3 mins until tender. Add the cumin and chilli or cayenne pepper and cook for a further 2-3 mins. Add the courgette, then cook for 4 mins until tender.

3. 3

   Remove from the heat, then stir in the sweetcorn, avocado, cheese, coriander and seasoning. Spoon the filling into the peppers, then stand them in a baking dish. Drizzle with remaining oil, then bake for 30-35 mins until the peppers are very soft.

4. 4

   Leave to stand for about 5 mins, then serve warm with soured cream, a chilli bean salad and corn chips.