Submitted by Samantha Shearer
Mexican Stuffed Capsicums
Serving: 6
Ingredients
- 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
Instructions
- 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.
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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!!!????????
Made this for the second time. Followed the recipe exactly this time. Friends came up from Adelaide said it was “delicious “.
Served it with salad.
Hooray! So happy it was a hit in your house Margaret 🙂