Mexican Stuffed Capsicums


May 4, 2016

Mexican Stuffed Capsicums 0 0 5 0
  • Prep: 30 mins
  • Cook: 4 hrs
  • 30 mins

    4 hrs

    4 hrs 30 mins

  • Yields: 6 Servings


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


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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