Easy Stuffed Capsicums

    Easy Stuffed Capsicums


    114 people made this

    This is a great quick midweek meal. Try using chickpeas instead of the kidney beans for a variation on this recipe.

    Serves: 4 

    • 2 large red capsicums, halved and seeded
    • 220g tinned stewed tomatoes, with liquid
    • 1/3 cup (30g) quick-cooking brown rice
    • 2 tablespoons hot water
    • 2 spring onions, thinly sliced
    • 1/2 cup (80g) frozen corn, thawed and drained
    • 1/2 (400g) tin kidney beans, drained and rinsed
    • 1/4 teaspoon crushed chilli flakes
    • 1/2 cup (60g) grated mozzarella cheese
    • 1 tablespoon grated Parmesan cheese

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Arrange capsicum halves in a 23cm square glass baking dish. Cover dish with cling wrap. Poke a few holes in the cling wrap for vents and heat 4 minutes in the microwave, or until tender.
    2. In a medium bowl, mix tomatoes and their liquid, rice and water. Cover with cling wrap and cook in the microwave for 4 minutes, or until rice is cooked.
    3. Stir spring onions, corn, kidney beans and chilli flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through.
    4. Spoon hot tomato mixture evenly into capsicum halves and cover with cling wrap. Poke a few holes in the cling wrap to vent steam and heat in the microwave 4 minutes. Remove cling wrap, sprinkle with mozzarella cheese and Parmesan cheese and allow to stand 1 to 2 minutes before serving.

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