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Mexican Stuffed Capsicums

Prep Time: 15 min
Cook Time: 35 min
Serving Size: 6
  • Gluten Free 
  • Vegan Option 
An easy way to add more spice and vegetables to your life! This capsicum dish is packed with anti-inflammatory spices, protein and fibre.
INGREDIENTS
METHOD
TIPS & NOTES
  • 500g beef mince
  • 1 cup basmati rice 
  • 4 capsicums (cut into halves & seeds removed) 
  • Extra virgin olive oil (EVOO) 
  • ½ cup shredded cheese

  • For the filling:
  • 1 can corn kernels (fresh or frozen)
  • ½ cup cherry tomatoes (quartered) 
  • ¾ cup black beans (rinsed & drained)
  • 1 tsp paprika 
  • 2 tsp cumin 
  • 1 tsp oregano 
  • ½ tsp thyme 
  • ½ tsp garlic (finely diced)
  • ½ tsp onion powder
  • ½ tsp parsley
  • ½ tsp basil 
1.  Cook rice as per instructions. 
2.  Preheat the oven to 200°C fan-forced.
3.  Add all the filling ingredients to a large bowl and mix until well combined.
4.  Rub the capsicums with EVOO and spoon the filling mixture into each capsicum half until full.
5.  Place in the oven to bake for 20 minutes or until the meat is well cooked through. 
6.  Remove from the oven and top with shredded cheese.
7.  Place back under the grill for a further 2-3 minutes until the cheese is melted.
  • Dairy-free option: Use vegan cheese or omit cheese.

Mexican Stuffed Capsicums

Prep Time: 15 min
Cook Time: 35 min
Serving Size: 6
  • Gluten Free 
  • Dairy Free Option 
An easy way to add more spice and vegetables to your life! This capsicum dish is packed with anti-inflammatory spices, protein and fibre.
INGREDIENTS
METHOD
TIPS & NOTES
  • 500g beef mince
  • 1 cup basmati rice 
  • 4 capsicums (cut into halves & seeds removed) 
  • Extra virgin olive oil (EVOO) 
  • ½ cup shredded cheese

  • For the filling:
  • 1 can corn kernels (fresh or frozen)
  • ½ cup cherry tomatoes (quartered) 
  • ¾ cup black beans (rinsed & drained)
  • 1 tsp paprika 
  • 2 tsp cumin 
  • 1 tsp oregano 
  • ½ tsp thyme 
  • ½ tsp garlic (finely diced)
  • ½ tsp onion powder
  • ½ tsp parsley
  • ½ tsp basil 
1.  Cook rice as per instructions. 
2.  Preheat the oven to 200°C fan-forced.
3.  Add all the filling ingredients to a large bowl and mix until well combined.
4.  Rub the capsicums with EVOO and spoon the filling mixture into each capsicum half until full.
5.  Place in the oven to bake for 20 minutes or until the meat is well cooked through. 
6.  Remove from the oven and top with shredded cheese.
7.  Place back under the grill for a further 2-3 minutes until the cheese is melted. 
  • Dairy-free option: Use vegan cheese or omit cheese.
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