Mexican Stuffed Capcsicum

Recipe by Alex Weymouth

If you're looking to spice up your dinner rotation with something hearty, vibrant, and packed full of flavour, these stuffed capsicums are your next go-to. Using wholesome black rice and a fragrant beef filling, this recipe strikes the perfect balance between comfort food and clean eating. Whether you're cooking for the week or impressing guests, this dish delivers bold taste with minimal fuss.

Serves 4

Ingredients 

For the capsicums

• 1 red capsicum per person, crown and core
• Crack salt & pepper
• Drizzle EVOO

For the beef filling

• 500g premium beef mince (sub cooked lentil for vegetarian)
• 1 1/2 cups cooked black rice (sub any other rice of choice)
• 1 red onion, diced
• 3 garlic cloves, minced
• 1 chilli, diced
• 1 zucchini, grated
• 300g diced tomatoes
• 2 tbsp tomato paste
• Juice of 1 lemon
• 1 tbsp EVOO
• Crack salt & pepper
• 3 tsp dried oregano
• 2 tsp cumin
• 2 tsp paprika
• 1/2 cup diced spring onion & coriander (optional)
• 1 tbsp grated cheese per capsicum, I used mozzarella

To serve

• Lemon wedges
  
• Torn coriander leaves
• Pickled red onion (optional)

Method

1. Use a rice cooker to cook black rice or boil over the stove with 2 1/2 cups water via
   absorption method.

2. Preheat the oven to 180 degrees fan forced. After cutting the crowns of the
   capsicum and using your fingers to remove core/seeds, place in a baking tray,
   drizzling with olive oil and a crack of salt & pepper. Bake for 15 minutes or until
   slightly caramelised. Remove from oven and set aside.

3. Prepare beef filling ingredients and then heat a fry pan over medium heat.

4. Add a tablespoon of EVOO before your red onion, garlic and chilli, sautéing for a
   few minutes or until the onion begins to sweat. Add your tomato paste, cooking this off for a minute or two until fragrant and the colour deepens.

5. Add your mince, using a spoon to break it up and coat with tomato paste. Add your
   spices, tossing through, followed by diced tomatoes and lemon juice.

6. Lastly add your grated zucchini, followed by cooked rice and tossing through for an even distribution. Simmer for a couple of minutes to reduce excess liquid from the diced tomatoes. Turn off heat and toss through 1/2 cup of coriander and spring onion (if using).

7. Turn your capsicums upside down over the sink to remove excess liquid. Add
   spoonfuls of filling to each capsicum until completely stuff. Repeat with remaining capsicums.

8. Finish each with a tablespoon of grated cheese before placing back into the baking
   tray and in the oven for another 15 minutes (or until cheese has melted and is
   golden).

9. Serve with lemon wedges, torn coriander leaves and the option of pickled onion (or
   avocado slices pair nicely too!)

Once golden and bubbling from the oven, these stuffed capsicums are ready to shine, fresh herbs and zesty lemon bring everything to life. Pair with a side of pickled onion or creamy avocado for that extra boujee touch. From our kitchen to yours, happy eating!