Mexican Stuffed Capsicums
SERVES FOUR TO FIVE
PREP TIME: 30 MINUTES
COOKING TIME: 30 MINUTES
Ingredients
FOR THE MEXICAN STUFFED CAPSICUMS
4 CAPSICUMS, HEAD CHOPPED OFF
1 TRAY BEEF MINCE
1 CAN BLACK BEANS
2 CORN COBS, KERNELS REMOVED
3 GARLIC CLOVES, MINCED
1 ONION, DICED
1 SACHET TOMATO PASTE
1/2 CUP WATER
1 BEEF STOCK CUBE
1/2 CUP COOKED & COOLED QUINOA
2 STALKS SPRING ONION, FINELY CHOPPED
1 TBSP DRIED OREGANO
2 TSP CUMIN
2 TSP CORAINDER
SALT & PEPPER TO TASTE
1/2 CUP SHREDDED MOZZARELLA
OLIVE OIL
FOR GUACAMOLE
1-2 AVOCADOS, MASHED WITH FORK
HANDFUL CORIANDER, FINELY CHOPPED
1/2 STALK SPRING ONION, FINELY CHOPPED
JUICE OF 1 LIME
SPRINKLE CHILLI FLAKES
SALT & PEPPER TO TASTE
CORN CHIPS TO SERVE
Utensils
DEEP BAKING DISH
SHARP KNIVES
GARLIC MINCER
MEDIUM FRY PAN
RICE COOKER OR MEDIUM POT
Method
COOK QUINOA IN A RICE COOKER OR OVER THE STOVE IN 1 1/2 CUPS WSTER
PRE-HEAT OVEN TO 180 DEGREES CELSIUS. IN A DEEP BAKING DISH, PLACE OPEN CAPSICUMS, DRIZZLE WITH OLIVE OIL, SALT & PEPPER AND TOP WITH LIDS. BAKING FOR 15 MINS TO SOFTEN
MAKE GUACAMOLE & SET ASIDE IN FRIDGE
CHOP & PREPARE ALL OTHER CAPSICUM INGREDIENTS
REMOVE CAPSICUMS FROM OVEN & ALLOW TO COOL. IN A FRY PAN OVER MEDIUM-HIGH HEAT, ADD 1 TBSP OLIVE OIL, ONION & GARLIC, COOKING FOR 3-4 MINUTES OR UNTIL GOLDEN
ADD BEEF MINCE, BREAKING IT UP WITH A WOODEN SPOON. AS MINCE BROWNS, 4-5 MINUTES, ADD BLACK BEANS, CORN, SPRING ONION, QUINOA, TOMATO PASTE, WATER, BEEF STOCK CUBE & SPICES, SALT & PEPPER
SIMMER FOR 5-6 MINUTES OR UNTIL LIQUID ABSORBS & THE MIX IS FRAGRANT
REMOVE THE MIX FROM HEAT. GRAB A SERVING SPOON & HEAP THE OPEN CAPSICUMS WITH THE MIXTURE
PLACE BACK IN BAKING TRAY, TOP WITH CHEESE & THE LIDS
BAKE FOR AN ADDITIONAL 15-20 MINUTES
SERVE ON A PLATE WITH GUAC & CORN CHIPS ENJOY !
** OPTIONAL - SERVE WITH COS LETTUCE & FRESH CORIANDER ALSO!
