TODAY’S RECIPE: Mexicanstyle stuffed peppers

SURE to be a family favourite and easily increased. SERVES 3.

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 cheese slices 150g guacamole

Method

1 Heat oven to 220c/200c fan/gas 7. Remove seeds and white pith from peppers and arrange, cut-side up, in a roasting tin. Drizzle with oil and season, then bake for 20 minutes.

2 Combine rice and beans. Remove peppers from oven and fill with rice mixture. Top each with a slice of cheese and bake for 15 minutes until filling is hot. Serve with spoonful of guacamole on top. n