Stuffed Capsicum with Corn

Recipe by
Total Time:
15-30 minutes
Serves:8
Rated 4 based on 100 votes
4
Technique: Microwave Recipe
Difficulty: Medium

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4

Ingredients

  • 8 - large green peppers
  • 1.25 tsps - salt, divided
  • 1 tsp - ground black pepper
  • 3 cups - cooked Rice
  • 15 oz can - black beans, drained and rinsed
  • 11 oz can - Mexican - style corn, drained
  • 1 - medium onion, chopped
  • 1 cup - walnuts, chopped
  • 4 - green chillies, chopped
  • 1/2 tsp - ground cumin
  • 1 - jalapeno pepper, sliced

How to Make Stuffed Capsicum with Corn

  • Cut a thin slice from the stem end of each pepper, remove the seeds and membrane, and rinse.
  • Season with 1 tsp salt and black pepper, set upside down on a paper towel to drain.
  • Combine rice, corn, onion, walnuts, chillies, cumin and 1/4 tsp salt in a 13x9 microwave - safe casserole. Cook on High for 2 mins.
  • Spoon the mixture into each of the peppers.
  • Return the stuffed pepper to the casserole. Pour 1/4 - inch water in bottom of dish.
  • Cover with a vented plastic wrap. Microwave on medium for 7 mins.
  • Uncover and sprinkle cheese on top of each pepper.
  • Microwave on high 1 min. Garnish with jalapeno pepper slices.