Stuffed caps that pack a punch! 🌶
This recipe isn’t just tasty, half a stuffed capsicum is only ~190 kcal! Light on calories, heavy on fibre, protein, and flavour.
Fun fact: Did you know capsicums pack 3–4x more vitamin C than an orange? So these stuffed capsicums are an immune-boosting treat your body will love.
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Ingredients
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3 large capsicums (any colour, halved lengthwise, seeds removed)
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 can (400 g) black beans, drained and rinsed
- 1 cup cooked rice or quinoa (about ½ cup uncooked)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 medium tomato, diced (or ½ can diced tomatoes, drained)
- 40g grated cheese
- Salt and pepper, to taste
- Fresh coriander or parsley, for garnish
Directions
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Preheat your oven to 180°C (fan-forced)
- Slice capsicums in half lengthwise, remove seeds and membranes. Place in a baking dish cut-side up
- Heat olive oil in a pan over medium heat. Sauté onion 3–4 minutes until softened. Add garlic, cumin, and smoked paprika, stir until fragrant
- Stir in black beans, corn, tomato, and cooked rice/quinoa. Season with salt and pepper. Add the cheese and cook for 5 minutes until mixture is heated through and flavours combine
- Spoon filling evenly into each capsicum half. Cover dish with foil and bake 25–30 minutes, until capsicums are tender
- Remove foil for the last 5–10 minutes to brown the cheese
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Garnish with coriander or parsley. Serve warm with a side salad, guacamole, or Greek yoghurt/sour cream
