Brown Rice Stuffed Capsicums

Serves 4
Time 45 minutes


4 red capsicums, sliced in half lengthways
Salt and pepper
1 400g can crushed tomatoes
1 400g can black beans, rinsed and drained
1 400g can corn kernels, drained
1 tsp cumin
½ tsp cayenne pepper
2 cups brown rice, cooked
½ cup parmesan cheese, grated
2 spring onions, finely sliced


Preheat oven 180°C.


Remove the seeds and membrane from the capsicums and place them cut-side-up on a baking tray.


In a large frypan over medium heat, add tomatoes, black beans, corn, cumin, cayenne pepper and rice. Season with salt and pepper, stir to combine and cook for 10 minutes.


Fill each capsicum with the brown rice mixture. Cover tray with foil and bake in the oven for 20-25 minutes.


Remove the foil and top with parmesan cheese.


Sprinkle with spring onions to serve.