Stuffed Capsicum Lanterns Recipe
How to Make Stuffed Capsicum Lanterns
Method
- Prepare the capsicum first. Cut the tops off and keep to one side. Carefully remove the seeds and pith from the insides of the capsicum. Use a small, sharp knife to carve spooky Halloween faces into the sides. Reserve any offcuts.
- Cook the microwaveable brown and red rice. Carefully empty into a bowl and fluff with fork. Set aside.
- Bring a large saucepan of water to a boil. Cook capsicum and tops for 3 minutes then carefully remove from water. Drain on a tray lined with a clean tea towel and allow to cool.
- Heat oil in a large frying pan over a high heat. Cook onions and reserved capsicum offcuts for 5 minutes or until tender.
- Add chicken mince and cook for 5 minutes, breaking up mince with a wooden spoon. Add taco seasoning, corn and ⅓ cup water, the rice and bean mix. Cook for 5 minutes, stirring regularly or until warmed through and water evaporated.
- Take off the heat and stir through coriander leaves. Allow to cool slightly.
- Spoon mixture into each capsicum then place tops on each and serve.