Mexican Rice-Stuffed Capsicums Recipe

Recipe By Slurrp

Mexican Rice-Stuffed Capsicums are a delicious and colorful dish that combines the flavors of Mexican cuisine with the goodness of bell peppers. The capsicums are stuffed with a flavorful mixture of rice, black beans, corn, tomatoes, and spices, then baked to perfection. This dish is not only visually appealing but also packed with nutrients. It can be served as a main course or as a side dish, and is perfect for a family dinner or a gathering with friends.

4.7
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1hr total
1hr total
Mexican Rice-Stuffed Capsicums
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ingredients serve

Ingredients for Mexican Rice-Stuffed Capsicums Recipe

  • 1 Large Capsicums
  • 1/4 tablespoon Olive Oil
  • 1/4 Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 cup Cooked Rice
  • 1/4 cup Canned Black Beans, Rinsed And Drained
  • 1/4 cup Frozen Corn, Thawed
  • 1/4 cup Diced Tomatoes
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Chili Powder
  • As required Salt And Pepper To Taste
  • as per your need Fresh Cilantro, For Garnish
  • as per your need Lime Wedges, For Serving

Directions: 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.
Nutrition
value
522
calories per serving
15 g Fat12 g Protein83 g Carbs4 g FiberOther

Current Totals

  • Fat
    15g
  • Protein
    12g
  • Carbs
    83g
  • Fiber
    4g

MacroNutrients

  • Carbs
    83g
  • Protein
    12g
  • Fiber
    4g

Fats

  • Fat
    15g

Vitamins & Minerals

  • Calcium
    112mg
  • Iron
    5mg
  • Vitamin A
    339mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    29mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    18mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    96mg
  • Manganese
    2mg
  • Phosphorus
    269mg
  • Selenium
    5mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp