Mexican Quinoa Stuffed Capsicums








Preparation Time



minutes Oven

Cooking Time

  • 3 x large capsicums, halved and seeds removed
  • 1 tbsp olive oil
  • 1 x onion, finely diced
  • 2 x garlic cloves, minced
  • 1 cup cooked quinoa
  • 1 x 400 g tin black beans, drained and rinsed
  • 1 x 75 g tin corn, drained and rinsed
  • 1 tomato, diced
  • 1 x 25 g sachet McCormick Mexican Street Food
  • shredded cheese (or vegan cheese)
  • Guacamole
  • 1 x avocado
  • juice of ½ a lime or lemon
  • leftover McCormick Mexican Street Food
  • To Serve
  • fresh coriander leaves
  • spring onion slices
  • sour cream
  • 1 x long red chilli, sliced
  • garden salad
  1. Preheat your oven to 190°C fan forced.
  2. Heat the olive oil in a frying pan over a medium heat and sauté the onion until soft, around 5 minutes. Add in the garlic and cook for a further minute.
  3. Add in the tomato, beans, quinoa and corn to the pan and cook stirring often for another 5 minutes.
  4. Add in ¾ of the sachet of McCormick Mexican Style Street Food Seasoning and mix through, take off the heat and set aside.
  5. Arrange the halved capsicums in a baking dish, divide the quinoa mixture between them, top with a sprinkling of cheese. Cover the dish with foil and bake for 30 minutes, remove the foil and then bake for a further 15 minutes or until the capsicums are soft and edges slightly charred.
  6. While they bake, mash the avocado and mix with lime juice and remaining Mexican Style Seasoning.
  7. Serve with a dollop of the guacamole, fresh coriander, spring onion, chilli slices, sour cream and a side salad.
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