Mexican Rice-Stuffed Capsicums Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Cut the tops off the capsicums and remove the seeds and membranes.
• STEP 3.In a large skillet, heat olive oil over medium heat. Add onion and garlic, and cook until softened.
• STEP 4.Add the rice, black beans, corn, tomatoes, cumin, chili powder, salt, and pepper to the skillet. Stir well to combine.
• STEP 5.Fill each capsicum with the rice mixture and place them in a baking dish.
• STEP 6.Cover the dish with foil and bake for 25 minutes.
• STEP 7.Remove the foil and bake for an additional 10 minutes, or until the capsicums are tender and the rice is cooked.
• STEP 8.Serve the Mexican Rice-Stuffed Capsicums hot, garnished with fresh cilantro and a squeeze of lime juice.

Cooking Tips

• You can customize the filling by adding cooked ground beef or shredded chicken.
• For a spicier version, add some chopped jalapenos or a dash of hot sauce.
• If you prefer a milder flavor, reduce the amount of chili powder or omit it altogether.

Storage and Serving

• Leftover stuffed capsicums can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the capsicums in a baking dish, cover with foil, and bake at 350°F (175°C) until heated through.
• These Mexican Rice-Stuffed Capsicums can be served as a main course with a side of salad or as a side dish alongside grilled meats or roasted vegetables.