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.
No comments:
Post a Comment