Stuffed Capsicums
This veggie option is a great way to feed the family during lent
Serves
4
Prep
10 mins
Cook
30 mins
Method
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Preheat oven to 175°C. Line a baking sheet with parchment paper.
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Heat olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes. Stir in rice, black beans, corn kernels, cumin, chili powder and smoked paprika; season with salt and pepper to taste. Cook for an additional 5 minutes until ingredients are heated through and fragrant. Remove from heat and set aside.
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Place capsicums on prepared baking sheet and fill each evenly with the mixture. Place 1 tablespoon of butter on top of each capsicum and sprinkle with cheese.
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Bake in preheated oven for 25-30 minutes until capsicums are tender and the cheese is melted and golden brown. Remove from oven, top with diced tomatoes and cilantro (if using). Enjoy!
Ingredients
- 4 large red capsicums, tops removed and seeded
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 cup cooked white rice
- ¾ cup canned black beans, drained and rinsed
- ½ cup fresh or frozen corn kernels
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- Salt and pepper to taste
- For the topping:
- 1 tablespoon butter or margarine
- ¼ cup grated cheese (cheddar or mozzarella)
- 2 tablespoons chopped fresh cilantro (optional)
- ½ cup diced tomatoes
