Stuffed Capsicum Lanterns Recipe

How to Make Stuffed Capsicum Lanterns


  1. 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.
  2. Cook the microwaveable brown and red rice. Carefully empty into a bowl and fluff with fork. Set aside.
  3. 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.
  4. Heat oil in a large frying pan over a high heat. Cook onions and reserved capsicum offcuts for 5 minutes or until tender.
  5. 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.
  6. Take off the heat and stir through coriander leaves. Allow to cool slightly.
  7. Spoon mixture into each capsicum then place tops on each and serve.