Easy Mexican Stuffed Capsicum Recipe
Fun and Healthy Capsicum
This easy beef mince stuffed capsicum is delightfully baked with Mexican inspired spices and will convert any 'stuffed veg' hater in your life into a finger lickin' foe-no-more.
You can't really go wrong with the novelty of stuffing the contents of a meal into the cavity of a healthy vegetable, and we're a sucker for something that makes it's own plate really.
If you want a low carb dish with maximum flavour and impact, look no further. We love the juicy, sweet capsicum outer shell that houses an even juicier surprise inside- layers of crunchy corn, savoury beef and sprinkles of chewy, fluffy rice. So filling, fresh and fun!
Dirty Twist
Of course, we're using our bestselling, regeneratively farmed grass fed and finished 85VL mince- one of our flagship products that is preferred across many burger restaurants across Perth. It's top quality, proper mince that you won't be able to go back on once you've tried it. No more of that squiggly, watery, tasteless stuff, and hello to meaty, beefy goodness.
Our team is experimenting with a new product that has come across our shores- Urban Forager's Certified Organic Chicken Bone Broth, as a chicken broth replacement.
Though a little dearer in price, this powerhouse is packed with unctuous flavour and nutritional benefits. It gives our filling an almost creamy, and perfectly rich flavour without being heavy or adding in oil, starches or additional seasonings. You can definitely use their regular chicken stock concentrate (it's fantastic) or a regular box chicken stock- just make sure to add the right volume of liquid to cook through your ingredients.
Made fresh using grass fed beef and produce from dirtycleanfood.com.au
Recipe inspired by Nagi @RecipeTinEats
Ingredients
- 500g DCF grass fed beef mince
- 4 medium to large capsicums of your choice
- 4 cloves garlic, minced
- 1 brown onion
- 1/4 cup tomato paste
- 1/2 cup rice or lentils of your choice
- 1 large can of corn, or kernels from 1 cob
- 4 tsp chicken bone broth + 1 cup water
- 1 cup spring onion, chopped
- 1 ball of fresh mozzarella, grated
Spice Mix
- 2 tsp cumin
- 2 tsp paprika
- 2 tsp onion powder
- 2 tsp ground coriander
- 1 1/2 tbsp oregano
- 2 tsp salt
Cooking
- olive oil
- 1/2 cup water
Shop the Recipe
Method
Prep the Capsicum
- Preheat the oven to 180C celsius
- Use a small knife to hollow the capsicum (make a small 45 degree cut near the top and circle around the stem, being careful not to slice through).
- Pull out the seeds of the capsicum and discard
- Place in a baking dish upright, adjust so they sit closely and stand up. You may need to slice a tiny amount off the bottom so they stand- be sure not to slice through the flesh to the other side.
Make the Filling
- In a large pot, heat oil until medium/high
- Saute onion and garlic until fragrant
- Add the beef mince in and break up in the pot, continue cooking until no longer red
- Add the spice mix and stir, add tomato paste and stir again
- Add rice, corn and chicken bone broth mix. Bring to a simmer and lower the heat.
- Cook for 15-20 minutes and check the filling is not too wet or too stodgy. If it's too wet lower the heat and gently cook off excess liquid. If it's too stodgy, add a small amount of water and incorporate until the texture is loose.
- Mix in the green onion.
Fill and Bake
- Spoon the filling into the capsicums and ensure there are no gaps when scooping. Use a small spoon to push down the filling
- Top with the cheese
- Pour 1/2 cup water into the pan and tent tightly with foil to create a seal for steam
- Bake in the oven for 40 minutes. Enjoy!
