Name: Mexican rice stuffed capsicums
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 2 zucchini, chopped; 1 corn cob, kernels removed (see tip); 2 cup cooked rice; 400 gram can mexe beans; 1 tomato, chopped; 1/4 sweet chilli sauce; 4 red capsicum; 1/2 cup grated tasty cheese; 2 tablespoon pine nuts; 2 tablespoon chopped coriander

Ingredients

2 tablespoon olive oil

2 zucchini, chopped

1 corn cob, kernels removed (see tip)

2 cup cooked rice

400 gram can mexe beans

1 tomato, chopped

1/4 sweet chilli sauce

4 red capsicum

1/2 cup grated tasty cheese

2 tablespoon pine nuts

2 tablespoon chopped coriander

Method

1.Preheat oven to moderately slow, 160°C. Line an oven tray with baking paper.

2.Heat oil in a medium frying pan on medium. Saute zucchini for 3-4 minutes, until softened. Add corn and cook for a further 2 minutes.

3.In a large bowl, combine rice with beans, zucchini mixture, tomato and sauce.

4.Slice the top from each capsicum and remove all seeds and white membrane. Arrange capsicums on tray. Spoon rice filling into each and sprinkle with combined cheese, nuts and coriander.

5.Bake for 15-20 minutes, until capsicum is tender. Serve with salad or salsa of choice.