Vegetarian Stuffed Capsicums
Josh Ball
Rated 5.0 stars by 1 users
Category
Meal
Servings
2
Prep Time
10
Cook Time
25-30 minutes
Stuffed Caps That Actually Pack a Punch 🌶
This @essentiallyella recipe isn’t just tasty. Did you know capsicums pack 3–4x more vitamin C than an orange? Yeah, your immune system will thank you.
Half a stuffed capsicum is only ~190 kcal, but don’t let the low calories fool you. It’s loaded with fiber, protein from beans and grains, and bursting with flavour from capsicum, tomato, and corn.
Healthy, hearty, and seriously satisfying… want to know the easiest way to make them? Keep scrolling.
Ingredients
-
3 large capsicums (any colour, halved lengthwise, seeds removed)
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 can (400 g) black beans, drained and rinsed
- 1 cup cooked rice or quinoa (about ½ cup uncooked)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 medium tomato, diced (or ½ can diced tomatoes, drained)
- 40g grated cheese
- Salt and pepper, to taste
- Fresh coriander or parsley, for garnish
Directions
Preheat your oven to 180°C (fan-forced)
- Slice capsicums in half lengthwise, remove seeds and membranes. Place in a baking dish cut-side up
- Heat olive oil in a pan over medium heat. Sauté onion 3–4 minutes until softened. Add garlic, cumin, and smoked paprika, stir until fragrant
- Stir in black beans, corn, tomato, and cooked rice/quinoa. Season with salt and pepper. Add the cheese and cook for 5 minutes until mixture is heated through and flavours combine
- Spoon filling evenly into each capsicum half. Cover dish with foil and bake 25–30 minutes, until capsicums are tender
- Remove foil for the last 5–10 minutes to brown the cheese
- Garnish with coriander or parsley. Serve warm with a side salad, guacamole, or Greek yoghurt/sour cream
