Yvonne Cobb's fiesta stuffed peppers

Stuffed red peppers in black bowl with green jalapenos sticking out of the top to the left. There is three half limes and one full lime in front of the black bowl. Two vines of red cherry tomatoes behind the limes to the side of the bowl. Centre left there is a small bowl of sour cream. Behind the sour cream to the right there is a pink oblong plate with stuffed pepper halves with a pot of coriander behind it to the right. All of these items are on a wooden board.

On Wednesday 6th May, Yvonne Cobb joined us to show us how to incorporate seasonal vegetables in our dish, this time making fiesta stuffed peppers with a sour cream sauce.

Ingredients (to serve four)

  • 4 large peppers

  • 3 chicken breast, small cubes

  • One punnet of cherry tomatoes (about 20)

  • 2 sweetcorn on the cob

  • 2 limes

  • 1 packet of coriander (approx 30g)

  • Half a tin black beans drained, washed and dried (approx 200g undrained)

  • 1 Mexican style rice packet (already cooked)

  • 1-2 tsp of Sriracha sauce (for heat)

  • Oil (for frying the chicken)

  • Cumin powder

  • Smoked paprika powder

Toppings:

  • Handful of tortilla chips, crushed

  • 100g of mature cheddar cheese, grated

  • Sliced jalapenos (from a jar is fine)

Sour cream sauce:

  • 300ml of sour cream

  • Lime juice

  • Salt

  • Pepper

Method

  1. Char the peppers - there are three ways you can do this: in the oven on a baking tray with a baking sheet, over naked flame or on a griddle pan. All it takes is about 15 minutes.

  2. Add cherry tomatoes on a baking tray with a baking sheet for about five minutes until softened.

  3. Char the sweetcorn on the cobs in a grill with a griddle which will take about 10 minutes, and then scrape off the charred kernels.

  4. Heat up the frying pan with little olive oil and then fry the chicken. When it is almost cooked, add smoked paprika and ground cumin.

  5. Then add seasoning, and all of the ingredients.

  6. Finish off with a squeeze of lime juice and coriander.

  7. Preheat your grill to medium/high.

  8. Place the mixture on top of the charred halved red peppers on a clean baking tray. Pile up high as you can. Then sprinkle on top with crushed Mexican style crisps and grated cheese.

  9. Grill for a few minutes until the cheese has melted.

  10. Serve immediately with sliced jalapeños. Alternatively, they work well cold!

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