Serves 2
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  1. Preheat the oven to 200°C/180°C fan/ gas mark 6.
  2. Slice the tops off the peppers and remove the seeds and white membranes. Cut a thin slice from the bottom of each pepper if necessary to allow them to stand upright.
  3. In a bowl, combine the rice, fajita seasoning and kidney beans. Season to taste with salt and pepper.
  4. Spoon the mixture into the peppers and top with the grated Cheddar.
  5. Stand the peppers upright in a baking dish and bake for 25-30 minutes or until the peppers are tender and the filling is piping hot throughout.

Nutrition Facts

Per pepper (per serving): 273kcals, 7.3g fat (4.3g saturated), 40.7g carbs (6.2g sugars), 10.3g protein, 4.1g fibre, 0.638g sodium

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