Stuffed Baked Capsicum
Stuffed capsicums are a versatile self-contained dinner option. Try this meat-free recipe with a Mexican-inspired filling, then make it again with another filling. The options are endless.
Ingredients
- 1 tsp mexican chilli powder
- 2 medium green capsicums
- 2 medium red capsicums
- 1 bunch coriander, chopped
- 1 onion, diced
- 1/2 small red onion, finely diced
- 425g can cannellini beans, drained, rinsed
- 2 tbs lime juice
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 440g can diced tomatoes
- 125g brown rice, cooked
- 1 cup manchego, grated (or pecorino cheese)
- 2 tbs olive oil
- 425g can red kidney beans, drained, rinsed
- 2 avocados, deseeded, diced
- 200g butternut pumpkin, peeled, diced
Method
- Preheat oven to 200°C. Cut capsicums in half lengthwise. Discard seeds and membrane, leaving stems intact. Place in a roasting pan, cut side-up and bake for 15 minutes.
- Meanwhile, heat 1 tbs olive oil in a frying pan. Add onion and cook over medium heat for 5 minutes or until softened. Add spices and pumpkin and cook for 5 minutes.
- Stir in beans, tomato, rice and 1/4 cup water. Simmer for 10 minutes or until slightly thickened. Stir in 1/2 the coriander and season with salt and pepper.
- Spoon into capsicum shells. Scatter with cheese, return to oven and bake a further 20 minutes until capsicum is tender and cheese lightly browned.
- Mix avocado, lime juice, onion, remaining oil and coriander in a bowl and season to taste. Top capsicum with salsa, scatter with coriander sprigs and serve with lime wedges.
