Stuffed peppers with mango and goat's cheese recipe

9 ratings Rate
  • Serves 4
  • 15 mins to prepare and 35 mins to cook
  • 278 calories / serving
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
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.

See more Mexican Recipes

Text
ingredients
Email recipe details
Print recipe
  • 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
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 1160kj 278kcal 14%
  • Fat 17g 24%
  • Saturates 6.6g 33%
  • Sugars 22g 24%
  • Salt 0.5g 9%

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

Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.