Stuffed peppers with mango and goat's cheese recipe

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  • Serves 4
  • 15 mins to prepare and 35 mins to cook
  • 278 calories / serving
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Mexican Stuffedpepperswithmangogoatscheese He

Preheat the oven to 200°C, 400F, gas 6.

Halve the red peppers and cut out the seeds and white pith. Reserve the halves in a roasting tin.

Make the filling: Heat the olive oil in a pan and cook the shallots and garlic for a few minutes until softened and translucent.

Tip the shallots and garlic into a bowl and leave to cool for a few minutes.

When cool, add the mangoes, goat’s cheese, chilli, balsamic and a little olive oil. Combine carefully with a large spoon.

Spoon the filling into the pepper halves and bake in the oven for about 30 minutes until the peppers are tender and slightly blackened.

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  • Ingredients

  • 4 red peppers
  • For the filling

  • 2tbsp olive oil
  • 4 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 mangoes, peeled and flesh finely chopped
  • 150g goat’s cheese, chopped
  • 1 Chipotle chilli, reconstituted and finely chopped
  • 1tsp balsamic vinegar
  • olive oil
  • salt
  • pepper
  • Energy 1160kj 278kcal 14%
  • Fat 17g 24%
  • Saturates 7g 33%
  • Sugars 22g 24%
  • Salt 0.5g 9%

of the reference intake
Carbohydrate 23.9g Protein 8.6g Fibre 6.9g

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