Mexican Stuffed Capsicum

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.

Serves: One

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.