Cheesy rice and bean-stuffed capsicums
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Time to make:
35 mins (Hands-on time: 10 mins, Cooking time: 25 mins)
$3.92 per serve
(at time of publication)
Full ingredients list:
oil spray, to grease
1 small red onion, diced
1 medium courgette, diced
1 1/2 teaspoons Mexican seasoning
1 1/2 cups cooked rice
2 x 420g cans red kidney beans, drained, rinsed
2 tomatoes, diced
2 tablespoons chopped fresh coriander
2/3 cup freshly grated reduced-fat cheese
2 red capsicums, halved, deseeded
2 green capsicums, halved, deseeded
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Line a large baking tray with baking paper. Spray a medium-sized frying pan with oil and place over a medium-high heat. Cook onion and courgette, stirring
occasionally, for 5 minutes until soft. Stir in Mexican seasoning.
Step 2 Transfer onion mixture to a large mixing bowl. Add rice, kidney beans, tomatoes, coriander and half the cheese.
Step 3 Place capsicums cut-side up on baking tray and fill with rice mixture. Sprinkle the remaining cheese over capsicums and lightly spray with oil. Bake for 20-25 minutes or until capsicums are tender. Serve with a large green salad.
Make it gluten free: Use gluten-free Mexican seasoning.
About this recipe
First published: April 2011