CHILI PEPPERS
SERVES: 4
COOKS IN: 60'
DIFFICULTY: 4/10
INGREDIENTS
- 4 small peppers
- 50g texturised protein
- 400g tomato sauce
- 250g black beans, cooked and drained
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 tbsp sweet corn
- 1/2 tbsp Mexican spice mix (paprika, chili, coriander, cumin)
- 2 handful grated cheese
TOPPINGS
- nachos
- lime
- fresh coriander
- Valentina sauce
- avocado slices
METHOD
1. Preheat the oven to 180°C
2. Remove the top of the peppers and place open peppers on a baking tray
3. Fry onion and garlic until soft
4. Add texturised protein, tomato sauce and spices and cook for 5 minutes (we never soak the texturised protein before but just cook it until soft in the sauce)
5. Add black beans and sweet corn and mix well
6. Fill up peppers and top up with some grated cheese
7. Bake for 40 minutes
8. Eat with nachos and avocado and top up with coriander, lime and spicy sauce
