Black Bean Stuffed Capsicums

Serves 4
Time 1 hour


4 large capsicums, halved lengthwise

1 tbsp extra virgin olive oil 

4 cloves garlic, microplaned 

1 red onion, diced

1 can black beans, drained and rinsed

1 x (400g) can diced tomatoes

1 tsp cumin

1 tsp paprika

1 tsp cayenne pepper

Salt & pepper

1 cup brown rice, cooked

¾ cup manchego cheese, grated 


To serve

1 avocado, sliced 

1 bunch coriander, roughly chopped

1 lime, sliced into wedges

Hemp oil


Preheat the oven to 160°C. 

In a medium pan sauté onion and garlic. Add the spices, salt, and pepper and stir through. 

Add black beans and tomatoes. 

Add the rice and half the cheese, fold through.

Place the capsicums cut side up in a dish lined with a drizzle of olive oil. Fill each of the capsicums with the mixture and top with remaining grated cheese.

Cover with foil and bake for 20-30 minutes. 

Remove the foil and bake for another 5-10 minutes to brown.

Garnish with coriander, a drizzle of hemp seed oil and avocado sliced. Serve with lime wedges.