- serves 4 people
- preparation 5 minutes
- cooking 25 minutes
- difficulty Easy level
Ingredients
- 400 g beef mince
- 1 packet quick-cook Mexican flavoured rice
- 125 g tin black beans, drained
- 125 g tin corn, drained
- Salt and black pepper
- 4 large red capsicums
- 1 cup grated mozzarella cheese
- Mixed salad leaves, to serve (optional)
Instructions
- Preheat the oven to 180˚C (fan-forced). Heat a large frying pan over high heat and add the beef mince and cook, breaking up with a wooden spoon, for 3-4 minutes, or until cooked through. Stir through the Mexican flavoured rice and drained black beans and corn. Season to taste with a generous pinch of salt and pepper, then remove from the heat.
- Trim the base of the capsicums, to ensure they can stand upright in the oven (if required). Cut off the tops, scoop out the seeds and fill the capsicums with the mince mixture, pressing down firmly. Top with a generous amount of grated cheese and top with the capsicum lid.
- Transfer to a lined baking tray and bake for 20 minutes, or until the capsicums are cooked through and the cheese is melted and bubbly. Serve with mixed salad leaves, if you like!
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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