1 tbsp Olive oil, for drizzling
500 ml chicken stock
180 g brown rice
250 g turkey or pork mince
1 onion, chopped
30 g sachet of taco or enchilada seasoning
400 g tin of black beans, drained and rinsed
200 g tin of sweetcorn
300 g jar of salsa
80 g Cheddar, grated
2 tbsp Fresh coriander leaves, chopped
4 tbsp Sour cream
1 Avocado, sliced
1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Lightly coat the peppers with olive oil and roast in a baking dish for 20 minutes until just tender. Set aside until they are cool enough to handle.
2 Meanwhile, bring the chicken stock to a boil in a saucepan and add the rice. Bring back to the boil, then reduce the heat and cook, covered with a lid, for 15-20 minutes until the rice is tender.
3 Heat a bit more oil in a frying pan over a medium heat and cook the turkey and onion for 7-9 minutes until cooked through.
4 Combine the taco seasoning, cooked turkey, onions, black beans, sweetcorn and rice in a large bowl. Add the salsa and mix well.
5 Carefully spoon the turkey mixture into each half of the peppers and place back into the baking dish. Cook for 15-20 minutes.
6 Sprinkle over the Cheddar and return to the oven for a few more minutes until melted. Serve warm with fresh coriander, sour cream and sliced avocado.