Mexican Stuffed Capsicum Recipe

How to Make Mexican Stuffed Capsicum


  1. Preheat oven to 200°C (or 180° fan-forced). Line a baking tray with baking paper. 
  2. Halve the red capsicum crossways and scoop out seeds and pith. Place on baking tray and bake in oven for 10 minutes or until a little tender.
  3. Cook the microwaveable rice pouch to packet directions and fluff into a bowl, with a fork. Set aside.
  4. Remove stalk of green capsicum and carefully remove pith and seeds. Finely chop the green capsicum and the onion. Heat the oil in a large frying pan over medium heat. Add onion and green capsicum and cook for 5 minutes or until soft. Add the cumin and paprika and cook for 1 minute while stirring.
  5. Add the brown rice and quinoa, black beans, salsa, corn and honey and half cup water to frypan. Cook for 1 minute, stirring, until combined.
  6. Season to taste with salt and black pepper. Fold through three-quarters of the cheese.
  7. Spoon the mixture into the halved capsicum and return to baking tray. Sprinkle with remaining cheese.
  8. Bake in oven for 20 minutes or until the filling is heated through, the capsicum tender and cheese melted and golden.
  9. Sprinkle with pepitas and serve with lemon wedges. Garnish with coriander sprigs, if using.