Mexican Quinoa Stuffed Capsicums
6
peopleServes
10
minutesPreparation Time
45
minutes OvenCooking Time
Ingredients
- 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
Directions
- Preheat your oven to 190°C fan forced.
- 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.
- Add in the tomato, beans, quinoa and corn to the pan and cook stirring often for another 5 minutes.
- Add in ¾ of the sachet of McCormick Mexican Style Street Food Seasoning and mix through, take off the heat and set aside.
- 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.
- While they bake, mash the avocado and mix with lime juice and remaining Mexican Style Seasoning.
- Serve with a dollop of the guacamole, fresh coriander, spring onion, chilli slices, sour cream and a side salad.
