Mexican Stuffed Capsicums

Submitted by Samantha Shearer

Mexican Stuffed Capsicums

5 from 1 vote
Serving: 6
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes


  • 500g Beef Mince
  • 1 Brown Onion - finely sliced
  • 3 tsp Mexican Chili Powder
  • 425g Mexe-Beans
  • 300g Salsa
  • 2 cups Brown Rice - cooked
  • Large Handful of Shredded Mozzarella
  • plus a little extra for the end
  • 6 Capsicums/Peppers

  • To serve (optional) -
  • Fresh Coriander
  • Avocado - diced
  • Tomato - deseeded & chopped
  • Lime Juice


  • Spray frypan with some oil - sweat off onions - add mince - stir in Mexican chili -
  • lightly brown and let spices release - put aside to cool slightly.
  • In a large bowl combine the beans, rice, salsa, cheese and mince mixture & mix together really well.
  • Chop the tops off the capsicums/peppers, slice gently down insides to remove
  • membranes and seeds - fill the capsicums as much as you can with the mixture.
  • Spray the inside of your cooker with some oil - stand filled capsicums/peppers up
  • Lid on - turn cooker to low - 4 hours (just keep an eye on them as all cookers cook at different rates).
  • For the last 10-15 minutes put some more shredded mozzarella on the top of each
  • capsicum/pepper - lid on until melted.
  • To serve - mix all ingredients together and serve on the side.

1 thought on “Mexican Stuffed Capsicums”

  1. Margaret Fleming

    5 stars
    I always read a recipe like a novel to get ideas and then adjust to suit myself. I used Pork mince, packet of microwaveable black rice and a tin of the Heinz chilli beans for the filling.
    Then poured some salsa over the top. Placed some cauli in the gaps. Used the tea-towel method.
    Absolutely delicious. Thanks so much for the original recipe. Couldn’t have made this without it!!!👌🏼👏🏼👏🏼👏🏼

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