Add some spice to your life with our Mexican Stuffed Capsicum – double the recipe to have yourself a delicious and healthy lunch the next day.
Time: 40 minutes
- 1 red or green capsicum
- 1/4 cup tinned black beans, rinsed and drained
- 1/3 cup cooked chicken, shredded
- 5 cherry tomatoes
- 1 jalapeno, diced
- pinch cumin
- pinch chilli powder, or to taste
Preheat oven to 180°C. Slice off (but keep the top) of the capsicum. Remove all seeds and the white pith from the inside.
In a bowl, mix the beans, chicken, tomatoes, jalapeno and spices. Stuff the capsicum with the chicken mixture and place the capsicum standing up in a baking dish and cover with the top. Add a little water to the bottom of the dish, so there is enough covering the entire bottom of the pan. Bake for 30 minutes and serve with a large garden salad.