Home > Recipes > Mexican rice and vegetable stuffed capsicums

Mexican rice and vegetable stuffed capsicums

Mighty Meals exclusive!

A rectangular china baking dish containing 6 stuffed red capsicums, 2 with their lids removed. A pale blue napkin on the left.
Preparation time: 15 minutes
Cooking time: 75 minutes
Serves: 6
A rectangular china baking dish containing 6 stuffed red capsicums, 2 with their lids removed. A pale blue napkin on the left.
  • 3 serves of vegetables per 
  • serving
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¾ cup brown rice
6 medium red capsicums 
1 tbsp olive oil 
1 small onion, finely chopped 
1 medium carrot, finely chopped 
2 garlic cloves, finely chopped 
2 tbsp reduced-salt taco seasoning
125g tin corn kernels, rinsed and drained 
1 cup frozen peas 
300g jar salsa 
½ cup light sour cream (optional) 

Savvy swaps

You can swap:

Tin corn kernels
Fresh corn kernels
Tin corn kernels
Frozen corn kernels
Jar salsa
Canned crushed tomatoes
Carrot, corn and peas
2 cups of your favourite vegies



Step 1
Cook the brown rice as per packet instructions and set aside.

Step 2
Preheat the oven to 170℃.  Line a baking tray with baking paper.  Slice tops from each capsicum and reserve.  Scoop out the seeds and membrane and discard.  Stand the capsicums up right on the prepared tray (if the capsicums don’t stand up, cut a thin slice from the base to make a flat surface).

Step 3
Heat the oil in a large, deep-sided frying pan over medium heat.  Add the onion and carrot and cook, stirring occasionally, for 3-4 minutes until the onion is soft and translucent.

Step 4
Add the garlic and taco seasoning and cook, stirring, for 1 minute or until fragrant.

Step 5
Add the rice, corn, peas, salsa and ½ cup water and cook, stirring occasionally, for 3 minutes or until the liquid is absorbed.  Season with pepper.

Step 6
Fill the capsicums evenly with the rice mixture.  Place 1 reserved top on each stuffed capsicum.  Lightly brush with olive oil spray.  Bake for 40 minutes or until capsicums have softened.  Divide the capsicums among plates.  Dollop with sour cream, if using.  Serve.

Serving suggestion: serve with a mixed salad or wholemeal crusty bread.




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