Chilli Cheese-Stuffed Pepper With Buttery Red Rice & Corn Ribs

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, chop the stem[s] off your sweet pointed pepper[s] and deseed, then cut a slit down the middle, lengthways (don't cut the whole way through!)

Add the cut pepper to one side of baking tray (or two!), cut-side down, with a little drizzle of olive oil and give everything a good mix up, add your sweetcorn ribs to the other side of the tray[s] with a drizzle of vegetable oil and half your southern fried seasoning, then put the tray[s] in the oven and cook for an initial 15 min

Meanwhile, peel and chop (or grate) your garlic

Heat a large pot with 1 tsp [2 tsp] [3 tsp] of butter over a medium-high heat

Once hot, add the chopped garlic, your tomato paste and ground cumin and cook for 2-3 min or until fragrant

Once fragrant, add your white long grain rice and give everything a good mix up until the rice is fully coated

Once the rice is fully coated, add 225ml [300ml] [450ml] cold water and bring to the boil

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Cut your green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Drain your sweetcorn, then crumble your Greek cheese into small bite-sized pieces in a bowl

Add the chopped chilli (can't handle the heat? Go easy!), half the drained sweetcorn (save the rest for later!) to the bowl with your cornflour and chipotle paste (not a fan of spice? Just add a little!) and give everything a good mix up – this is your Greek cheese filling

After the initial 15 min, remove the tray[s] from the oven

Flip the cut pepper over and stuff with the Greek cheese filling (be careful, it will be hot!)

Drizzle the southern fried corn ribs with half your maple syrup (save the rest for later!)

Return the tray[s] to the oven for 10 min further or until the filling is slightly charred and the pepper is completely softened and the corn ribs are golden – this is your chilli cheese-stuffed pepper and glazed southern fried corn ribs

While the pepper is cooking, chop your coriander finely, including the stalks (save some leaves for garnish!)

Combine the chopped coriander and your natural yoghurt in a small bowl and give everything a good mix up – this is your coriander yoghurt

Combine the remaining southern fried seasoning in a small bowl with your mayo and remaining maple syrup – this is your southern fried maple sauce

Once the rice is cooked, add your vegetable stock mix and remaining sweetcorn and mix it all together – this is your buttery red rice