We love these sweet capsicums stuffed with a spicy mixture of rice, beans and seasonal veg.
- Bring a medium saucepan to the boil and add rice. Remove from cooktop, drain excess water and let cool to room temperature.
- While rice is cooking, in a frying pan add 2 tablespoons olive oil, onion and salt. Cook onion mixture, stirring often, until the onion is soft.
- Add the tomatoes and cook until they are soft.
- Add the coriander, garlic, chilli powder and cumin.
- Remove the pan from the heat and add the cooked rice, beans and lime juice. Stir to combine, then season with additional salt and black pepper, to taste.
- Place capsicums on a baking tray and gently fill each pepper with the filling. Top the peppers with grated cheese.
- Bake at 180ºC for 15-20 minutes, until the cheese is golden in spots and the capsicum feels firm but soft at the same time.
- Serve warm with fresh coriander leaves and top with a spoonful of sour cream and avocado
Use any bits of cheese that are leftover in the fridge and mix them for a nice flavour. This recipe is perfect for using up leftover cooked rice.
Make a batch ready for the school week and place in lunchboxes or take to work. Stuffed capsicums can last in the fridge up to five days and six months in the freezer.