© J Sainsbury plc 2020
Mexican stuffed peppers with mini cornbread
Have your fill for dinner with these fully loaded veggies
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Ready in 40 minutes
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Cooking time 30 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 4 red peppers, washed, deseeded and halved vertically
- 1 tbsp olive oil
- 1 onion, peeled and finely chopped
- 25g Mexican spice blend
- 250g lamb mince
- 150g closed-cup chestnut mushrooms, scrubbed and quartered
- 250g golden vegetable savoury rice
- 168g cherry tomatoes, washed and halved
- 100g goat's cheese, rind removed, cheese cut into cubes
- 185g plain cornbread, cooked
Method
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1
Preheat the grill to medium. Put the peppers on a large baking tray, cut-side up, and grill for 5-10 minutes until softened.
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2
Meanwhile, in a large pan, heat the oil over a medium heat. Add the onion and the Mexican spice blend and cook for 5 minutes. Add the mince and mushrooms and cook for a further 5 minutes, until browned. Stir through the rice and half the cherry tomatoes and gently cook for 1-2 minutes.
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3
Spoon the mixture into the peppers, then top with the remaining cherry tomatoes and the goat's cheese. Grill for 10 minutes until golden and the cheese is soft. Serve with the mini cornbread.
