Spooky Stuffed Peppers

Preparation Method

1. Step 1

   Preheat the oven to 220°C (200°C fan). Cut the tops off the peppers and keep them as lids. Remove the seeds and carefully carve Halloween faces into the sides.

2. Step 2

   Stand the peppers in an ovenproof dish, drizzle with olive oil and roast for 10-12 minutes, until slightly softened but still holding their shape.

3. Step 3

   Meanwhile, heat a little olive oil in a pan and brown the diced chicken. Add the Mexi Fiesta sachet and stir to coat.

4. Step 4

   Add 400-500ml water and simmer for 10-12 minutes, stirring occasionally, until the chicken is cooked through.

5. Step 5

   Stir in the sweetcorn, black beans and cooked rice. Cook together for another 4 minutes.

6. Step 6

   Allow the roasted peppers to cool slightly, then fill with the chicken mixture. Sprinkle grated cheese on top.

7. Step 7

   Place under the grill for 4-5 minutes until the cheese melts. Replace the pepper lids and serve with sour cream and guacamole.