Monday, 1 July 2013

Super Easy Mexican Peppers

Super Easy  Mexican Peppers
Serves 2

This is the easiest lunch/ snack ever! I was going to serve them as a hot starter at a Mexican party but we had way too many nachos and dip so ended up making them yesterday.

2 small green peppers, halved and seeded
Spray oil
1 pouch Tilda Mexican microwavable rice
2 tbsp frozen sweetcorn, defrosted
2 tbsp grated cheddar
Paprika or cayenne

Preheat oven to 200C. Spray the peppers with a little oil and place cut side up in a roasting tin. Roast the peppers for about 30 mins until softened and singed at the edges.
Cook the rice in the microwave for 2 mins. Put the sweetcorn in to heat for the last 10 secs. Mix together and pile into the pepper halves. Sprinkle with cheese and place back in the oven until the cheese is melted and bubbling.

Sprinkle with paprika or cayenne if you like the heat and eat hot or warm with salad. 

You could add chopped coriander and a squeeze of lime if you have any to add extra zing to the rice.

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