May 4, 2016
4 hrs 30 mins
500g Beef Mince
1 Brown Onion - finely sliced
3 tsp Mexican Chili Powder
2 cups Brown Rice - cooked
Large Handful of Shredded Mozzarella
plus a little extra for the end
To serve (optional) -
Avocado - diced
Tomato - deseeded & chopped
1Spray frypan with some oil - sweat off onions - add mince - stir in Mexican chili -
2lightly brown and let spices release - put aside to cool slightly.
3In a large bowl combine the beans, rice, salsa, cheese and mince mixture & mix together really well.
4Chop the tops off the capsicums/peppers, slice gently down insides to remove
5membranes and seeds - fill the capsicums as much as you can with the mixture.
6Spray the inside of your cooker with some oil - stand filled capsicums/peppers up
7Lid on - turn cooker to low - 4 hours (just keep an eye on them as all cookers cook at different rates).
8For the last 10-15 minutes put some more shredded mozzarella on the top of each
9capsicum/pepper - lid on until melted.
10To serve - mix all ingredients together and serve on the side.
Submitted by Samantha Shearer
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