Tex-Mex Stuffed Capsicum/Peppers
- 3 large red capsicum/peppers, halved and de-seeded
- Oil for drizzling
- 500g lime and coriander-infused rice, cooked
- 400g can of black beans, drained
- 6 slices of chilli-spiked cheese, or similar
- 150g guacamole
- Preheat the oven to 220C. Arrange the capsicums/peppers, cut-side up, in a roasting tin and season then drizzle with oil. Bake for 20 mins.
- Mix together the rice and beans, and add plenty of black pepper. Fill the half-baked capsicums/peppers with the mixture, then top with a slice of cheese and bake for another 15 mins. Top with guacamole, and serve as part of a Mexican-inspired sharing feast!
35 mins
3 serving