VEGAN BUFFALO EXPLODING BELL PEPPERS
SERVING 3 CALORIES 203
3 bell peppers

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 3 spring onions, sliced
• ½ tsp chili powder
• 1 x 400g tins kidney or black beans, drained and rinsed
• 1 large tomato, diced
• 1 small tin, approx 150g of sweetcorn, drained and rinsed
• Salt and pepper, to taste
• To serve
• Vegan cashew cheese sauce
• Optional extras: Guacamole, salsa etc.

Instructions

• Preheat the oven to 180C / 350F.
• Chop the bell peppers in half and remove the seeds. Add to a roasting tin and drizzle with olive oil. Cook for approximately 15-20 minutes until slightly browned and softened but still firm enough to retain it's shape.
• Meanwhile, add the garlic, onion and a small splash of water to a frying pan. Cook on a medium heat for a minute, then add the chili powder and beans. Add some more water (about a tabelspoon or two) and cook for a few minutes, until the beans are softened and moist. Partially mash them with a fork or masher so you have a chunky bean paste.
• Stir in the chopped tomato, sweetcorn and salt & pepper.
• Spoon the mixture into the pepper halves and return to the oven for another 5-8 minutes, just to warm through.
• Serve hot with the vegan cashew cheese sauce drizzled on top. Enjoy!

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