Mexican stuffed Pepper (Vegetarian)
Stuffed capsicum with black beans and corn with Mexican flavors.Easy dinner recipe.
Ingredients
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4 Bell Peppers
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1 - 2 Cups Black Beans drained
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1 Cup Rice
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1 Cup Corn
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1 Onion
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2 Cloves garlic minced
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1 Teaspoon Cumin
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1 Tablespoon Oregano
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1 Tablespoon basil
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1/2 Teaspoon Red Chilli Powder
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To Taste Salt
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1 Teaspoon Black Pepper
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1/2 Cup Mozzarella Cheddar Cheese Shredded /
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1 Lemon (Small)
Cooking Instructions
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1
Cut capsicum lengthwise into half. Put it face down on the baking tray on top a foil.Broil for 6-10 minutes (550 degrees) till the skin of the pepper is slightly darkened and wrinkled.Once this is done let it cool outside for sometime.
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2
Rinse and drain a can of black beans.Heat olive oil (3 tbsp) in a pan.Add minced garlic, chopped onions, the listed spices and then the beans to this.Add cooked rice. Mix well.Squeeze lemon.The stuffing is ready.
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3
Meanwhile the bell peppers have cooled down. Peel off the skin(optional).Stuff it with the mix prepared.Spread shredded cheese on top.
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4
Bake in oven at 375 degrees. Take out after 15-20 minutes. Ready for serving!
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