Vegetables and Salads

Stuffed Capsicums


Stuffed Capsicums
  • 3 red capsicums
  • 440g can black beans, drained and rinsed
  • 1 cup corn
  • 1 cup cooked rice
  • ½ cup onions, finely chopped
  • 1½ tsp. cumin
  • 30g light cheddar cheese, grated
  • 30g gouda cheese, grated
  • 2 cloves garlic, minced
  • 1 tsp. coriander
  • ¼ cup water
  • nonstick cooking spray
  1. Preheat oven to 175 Celsius. Spray 20 x 30cm pan with nonstick cooking spray. Cut peppers in half lengthwise and remove seeds. Combine remaining ingredients minus cheese. Fill peppers with bean mixture until half full and place in pan. Pour ¼ cup water in bottom of pan. Cover with foil and bake for 30 minutes. Remove foil and sprinkle each half with cheese. Bake uncovered for 5 minutes or until cheese is melted.
  2. Can be served with steamed veggies, a salad, or baked potato.
  3. Total time: 50 min


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