Stuffed Mexican Pointed Peppers

4 servings Serving
25 MIN Duration
Easy Difficulty

Ingredients

2 packs Garden Gourmet Sensational Filet Pieces Mexican Seasoning
1 onion
1 can black beans (250 g)
1 tin kidney beans (250 g)
1 small tin corn kernels (140 g)
1 can tomato cubes (400g)
8 not too large red pointed peppers + 1 extra
3 tbsp grated vegan melt cheese
1 tbsp Mexican herbs (thyme, garlic powder, chili, rosemary)
fresh coriander
olive oil for frying
1 jalapeno pepper (optional)
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Preparation

Preheat the oven to 200 ºC. Cut the peppers in half lengthwise and remove the seeds. Divide them "open" on a baking tray. Peel and chop the onion and garlic. Cut the leftover bell pepper into pieces.

Fry the onion, garlic, bell pepper with the Mexican herbs until translucent. Fry the Mexican herbs for a while. Add the tomato cubes and simmer for 10 minutes. Roast the peppers in the oven for about 10 minutes.

Drain the beans and corn, add to the mixture and heat for about 5 minutes.

Bake the marinated pieces according to the instructions on the packaging.

Fill the peppers with the bean mixture and divide the pieces between them. Sprinkle with some melting cheese and some slices of jalapeno (optional). Bake in the oven for a few more minutes.

Nutritional Information
Typical values
Per Serving
Energy
373.28 Kilocalories
Carbohydrates
44.71 grams
Protein
27.89 grams
Fats
8.45 grams