Stuffed Capsicums with Corn, Rice & Black Beans

Prep Time

10
Mins

Cooking Time

50
Mins

Serves

3 large red capsicums

2 cups tomato juice

2 cans black beans

1 cup cooked brown rice

1 cup corn kernels

Olive oil

2 tbsp fresh lime juice

1 clove garlic

Salt & pepper

Preheat oven to 180°C.

Cut capsicums in half lengthways and remove seeds.

Using a large bowl, gently combine the beans, cooked brown rice, corn, olive oil, lime juice, and garlic.

Season with salt and pepper.

Place the capsicum halves in a large baking dish and stuff with the bean and rice mixture.

Carefully spoon some of the juice over each stuffed pepper.

Pour the remainder of the juice into the dish. Cover with foil and bake for 50 minutes.

Goes perfectly with...

Mild Mexican Chicken Burritos

Mild Mexican Chicken Enchiladas

Mild Mexican Chicken Quesadillas

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