- 4 large red capsicums (halved from stem to base, scrap out seeds)
- ½ cup long-grain brown or white rice
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- ½ teaspoon fine salt, to taste
- 2 cups chopped tomatoes
- ½ cup chopped fresh coriander (extra for garnish)
- 4 cloves garlic, chopped
- 1 ½ teaspoons chili powder (optional)
- 1 teaspoon ground cumin
- 1 can tinned black beans rinsed and drained
- Freshly ground black pepper, to taste
- 1 tablespoon lime juice
- 1 cup grated cheese (cheddar or any cheese you have in the fridge)
- Bring a medium saucepan to the boil and add ½ cup of 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 ½ teaspoon of salt.
- Cook onion mixture, stirring often, until the onion is soft.
- Add the tomatoes and cook until they are lightly soft.
- Add the coriander, garlic, chili 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 the capsicums at 180 C 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.
TIP: 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.
We Love Leftovers: 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.