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Mexican Stuffed Capsicums

6 Serves
15 minutes
35 minutes

Use your leftover chilli or bolognese to make these healthy and delicious stuffed capsicums.

Set a Reminder to cook 04/27/2024 10:51 04/27/24 11:51 Australian Eastern Daylight Time IGA Recipes – Mexican Stuffed Capsicums Reminder – Mexican Stuffed Capsicums https://www.iga.com.au/recipes/healthy-living/mexican-stuffed-capsicums/

Ingredients

6 Serves*

3 capsicums

2 garlic cloves, crushed

3 frozen spinach portions, thawed

1 cup brown rice and quinoa, cooked

1 cup leftover sweet potato and black bean chilli or any leftover bolognese

3/4 cup grated light cheddar cheese

extra virgin olive oil for cooking

*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

Preheat the oven to 190C
Cut the capsicums in half, removing the seeds. Lay them on a lined baking tray and drizzle olive oil over the capsicums and bake in the oven for 15 minutes. When the edges are beginning to brown remove them from the oven.
In a pan over medium heat, drizzle some olive oil and cook the spinach with the garlic, stir through the cooked rice, tossing for 2-3 minutes. Add the leftover vegetarian chilli and season to taste.
Stuff the capsicums with the bean and rice mix. Sprinkle some cheese over and return them back into the oven and bake for 10-15 minutes until the cheese has melted.
Remove from the oven, and serve warm.