Mexican Stuffed Capsicums

Mexican Stuffed Capsicum Image 2

Mexican Stuffed Capsicums



500gm of chicken mince

4 red/green/yellow capsicums

1`cup canned corn

1 cup canned red kidney beans

2 stalks celery

1 brown onion

½ cup grated parmesan cheese

1 teaspoon of smoked paprika

1 teaspoon of garlic powder

1 teaspoon of dried oregano

Salt and pepper to taste

Avocado to garnish

Serves 4



  1. Preheat the oven to 200* and line a large tray with non-stick baking paper.
  2. Dice up the onion and celery and sauté in a hot pan with some coconut oil until softened.
  3. Next add the chicken mince and sauté until cooked through.
  4. Add your dry spices and cook through to toast the flavours. Stir in the drained and rinsed corn and kidney beans and season with salt and pepper.
  5. Cut the capsicums through the middle and scoop out the seeds and membranes.
  6. Stuff the capsicums with the chicken mince mixture and top with some parmesan cheese and bake in the oven for 20 minutes.
  7. Serve with smashed avocado.

ENJOY! – By Gemma