Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 3 out of 4
18 Ingredients
Number of servings
4
- 1teaspoons 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
- 425grams can cannellini beans, drained, rinsed
- 2tablespoons lime juice
- 1teaspoons ground cumin
- 1teaspoons garlic powder
- 1teaspoons smoked paprika
- 440grams can diced tomatoes
- 125grams brown rice, cooked
- 1 cup manchego, grated (or pecorino cheese)
- 2tablespoons olive oil
- 425grams can red kidney beans, drained, rinsed
- 2 avocados, deseeded, diced
- 200grams butternut pumpkin, peeled, diced
Description
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.
Method
Step 1 of 5
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.
Step 2 of 5
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.
Step 3 of 5
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.
Step 4 of 5
Spoon into capsicum shells. Scatter with cheese, return to oven and bake a further 20 minutes until capsicum is tender and cheese lightly browned.
Step 5 of 5
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.
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