Stuffed Mexican Baked Peppers

Sweet roasted peppers are filled with Mexican-Style Veg & Quinoa, topped with smoky tomato sauce and melted cheese, then finished with creamy avocado and fresh coriander. A colourful, flavour-packed meal that's ready in just 30 minutes.


Written by Merchant Gourmet
30 minutes Serves 2 Beginner
Stuffed Mexican Baked Peppers
Ingredients
  • 4 long red peppers or 2 large green peppers (such as poblano peppers)
  • 1 pouch Merchant Gourmet Frozen Mexican-Style Veg & Quinoa
  • Grated cheese or plant-based alternative
  • Smoky Tomato Sauce
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp smoked paprika
  • 1 x 400g tin chopped tomatoes
  • Olive oil
  • To Serve
  • 1 avocado, diced or sliced
  • Soured cream or plant-based alternative
  • Fresh coriander, chopped

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Mexican Style Vegetables, Rice & Quinoa
Mexican Style Vegetables, Rice & Quinoa
400G
  1. Preheat the oven to 180°C.
  2. Halve the peppers lengthways and remove the seeds.
  3. Arrange the peppers in a baking dish and fill with the Merchant Gourmet Mexican-Style Veg & Quinoa.
  4. Top with a little grated cheese and bake for 20 minutes.
  5. Meanwhile, heat a drizzle of olive oil in a frying pan.
  6. Fry the onion and garlic until softened and lightly golden.
  7. Stir in the smoked paprika and cook for 1 minute.
  8. Add the chopped tomatoes and cook until reduced and slightly thickened.
  9. Remove the peppers from the oven and spoon over the tomato sauce.
  10. Add another layer of cheese.
  11. Place under a hot grill for a few minutes until bubbling and golden.
  12. Finish with the avocado, soured cream and fresh coriander before serving.

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