When you need a dish that‘s quick and easy to make, these stuffed peppers from Student Eats are a great choice.
Combining healthy, fresh ingredients with lots of incredible flavours, they’re perfect for a fast mid-week meal.
To really add that something extra, try serving them with coriander, avocado and a dollop of sour cream. Delicious!
Servings: 2 servings
Prep time: 40 minutes
Preheat the oven to 180℃.
Rub the pepper halves with oil and seasoning. Put on a tray and bake in the oven for 10 minutes.
Meanwhile, make the rice. Prepare your cauliflower by removing the leaves then cutting the florets into chunks. Next, you can either use a grater or pulse the florets in a food processor until it reaches a rice consistency. Finish by patting the rice dry with a paper towel. Set aside for the moment.
Heat 1 tablespoon of oil in a large pan over a medium heat.
Add the onion, garlic and chilli. Cook for around 5 minutes until everything starts to soften.
Add the cauliflower rice and cook for 3 to 4 minutes, just until the rice has warmed through.
In a small bowl, combine the cumin, paprika, chilli powder, garlic powder, coriander and oregano.
Add this spice mix to the pan, stir well and cook for 1 minute.
Take your pan off the heat.
Add the sweetcorn, beans and salsa and stir well.
Fill your pepper halves with the rice mixture and top with some cheese.
Put in the oven and bake for another 20 minutes.
To store: We recommend eating these stuffed peppers straight away.
Vegan: To make this dish vegan, we recommend using a vegan-friendly cheese.