Creole Stuffed Capsicums

Creole Stuffed Capsicums


1 person made this

Capsicums stuffed with beans, bacon and corn. This mix can be used to stuff any other vegetable you like, either mushroom, potatoes or baby pumpkins.

Herbie's Spices New South Wales, Australia

Serves: 4 

  • 8 small red capsicum
  • 4 rashers smoked bacon or ham, cut into 1cm pieces
  • 1 small clove garlic, crushed
  • 2 teaspoons Herbie's Spices Cajun Spice Mix
  • 1 (400g) tin cannellini beans, rinsed and drained
  • 1 (400g) tin kidney beans, rinsed and drained
  • 1 cob corn, kernels removed
  • 2 tablespoons finely grated parmesan
  • Salad
  • 2 tablespoons light mayonnaise
  • 2 tablespoons finely grated parmesan
  • 4 tablespoons hot water
  • 1 cos lettuce, cut into 2cm shreds

Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

  1. Pre-heat oven to 170 degrees C.
  2. Cut the tops off the capsicums at the very top and scoop out the membrane and seeds. Set aside on baking tray.
  3. Saute bacon in a frying pan until starting to brown, then add garlic and spice mix.
  4. Stir until fragrant then add beans, corn and parmesan and stir to combine well.
  5. Stuff the bean mixture into the capsicum and place 'lids' back on. If necessary use a toothpick or skewer to hold lid in place.
  6. Drizzle with a little olive oil and bake for 45 minutes, or until capsicum flesh is tender.
  7. Mix mayonnaise and parmesan with hot water to make a runny dressing.
  8. Pour the dressing over the lettuce and serve with 2 capsicums per person.

Cutting the tops of the capsicums.

Cut the lids off close to the tops of the capsicums but make sure you give yourself plenty of room to get a spoon in to stuff the capsicums.

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