Mexican rice stuffed capsicums

By: Catherine Saxelby, Jennene Plummer
From: Zest
Serves: 4
Prep: 15 mins
Cooking time: 20 mins
Photographer: Ian Hofstetter

This classic Mexican ‘beans ’n’ rice’ combination is also delicious stuffed into golden nugget pumpkins. Remove the tops, scrape out the seeds and partially cook each pumpkin in the microwave oven on high (100%) power for 5 minutes. You will also need to increase the total cooking time to 30 minutes.

Ingredients

Quantity	Ingredient
2 cups	low-gi rice, cooked, (3/4 cup uncooked weight)
400g	canned mixed beans or mexican beans, drained and rinsed
2	zucchini, chopped
1	tomato, chopped
1	corn cob, kernels removed
1/4 cup	sweet chilli sauce
4	red capsicums
1/2 cup	reduced-fat tasty cheese, grated
2 tablespoons	pine nuts, toasted
2 tablespoons	parsley or coriander, chopped, plus extra to serve
	salsa of choice, to serve
	salad, to serve

Method

Preheat the oven to moderate, 180ºC. Line a baking tray with baking paper.
Combine the rice, beans, zucchini, tomato, corn and chilli sauce in a large mixing bowl and toss together well.
Slice the top off each capsicum and remove all seeds and white membrane. Arrange the capsicums on the prepared tray and spoon the rice filling into each one. Sprinkle with the cheese, nuts and parsley.
Bake for 15–20 minutes until the capsicums are tender. Serve topped with parsley or coriander and with salad and a spicy salsa of your choice.

Tags:: healthy; diet; low; fat. low-fat. low; calorie; low-calorie; skinny; nutritional

Mexican rice stuffed capsicums

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