Ingredients
- 4 long red peppers or 2 large green (we love poblano peppers!)
- 1 pouch of Merchant Gourmet frozen Mexican-Style Veg & Quinoa
- Grated cheese (or alternative)
- 1 onion
- 1 garlic
- 1 tbsp smoked paprika
- 1 tin of chopped tomatoes
- 1 avocado
- Soured cream (or alternative)
- Fresh coriander
Instructions
- Preheat your oven to 180C.
- Halve the peppers and deseed then place in a baking dish. Fill with the Frozen Mexican-Style Veg & Quinoa then top with cheese and bake for 20 minutes.
- In the meantime, fry the chopped onion and garlic with the smoked paprika until soft and golden. Add the tinned tomatoes and cook until reduced.
- Take the peppers out of the oven, top with a layer of sauce, extra layer of cheese then place under the grill until bubbling.
- Serve topped with chopped avocado, soured cream and freshly chopped coriander.
