Mexican-style stuffed capsicums Gluten free Dinner Lunch Soups / Sides / Sauces All Apple themed Breakfast / Brunch Dessert Dinner Lunch Snacks / Drinks Soups / Sides / Sauces Summary Mexican-style stuffed capsicums using high or low fibre ingredients Preparation Time: 20 Cooking Time: 30 Quantity: 4 High fibre Ingredients 4 large red capsicums 1 tablespoon extra virgin olive oil ½ medium brown onion, finely chopped 2 garlic cloves, crushed 1 teaspoon ground cumin ½ teaspoon smoked paprika 300g chicken mince 200g whole tinned tomatoes, drained and finely chopped 50g brown rice 50g tinned red kidney beans, drained ½ cup cold water 100g cheddar cheese, grated 50g fresh cilantro, roughly chopped Sour cream Method Preheat oven to 180C. Cut capsicums in half lengthways. Scoop out the seeds and membrane and arrange cut side up in a baking dish. Heat 1 tablespoon of oil in a large frying pan over a medium heat. Add onion and cook for 3 minutes until softened. Add garlic and cook for 1 minute, stirring. Add mince. Cook, stirring to break up the mince, until browned. Add cumin, smoked paprika, tomato, rice, beans and water. Season with salt and pepper. Once gently bubbling, reduce heat to low and simmer for 5 minutes until sauce starts to thicken. Remove from heat. Divide mixture between the capsicum halves. Bake for 30 minutes, then sprinkle on the grated cheese and put back in the oven for 10-15 more minutes until the capsicums are tender and the cheese is melted. Sprinkle with cilantro and add a spoon of sour cream to serve. Nutrition Type Quantity Fiber 6.5g Low fibre Ingredients 4 large red capsicums 1 tablespoon extra virgin olive oil ½ medium red onion, finely chopped 1 teaspoon garlic powder 1 teaspoon ground cumin ½ teaspoon smoked paprika 300g chicken mince 200g whole tinned tomatoes, drained and finely chopped 100g white long-grain rice ½ cup cold water 100g cheddar cheese, grated Sour cream Method Preheat oven to 180C. Cut capsicums in half lengthways. Scoop out the seeds and membrane and arrange cut side up in a baking dish. Heat 1 tablespoon of oil in a large frying pan over a medium heat. Add onion and cook for 3 minutes until softened. Add garlic powder and cook for 1 minute, stirring. Add mince. Cook, stirring to break up the mince, until browned. Add cumin, smoked paprika, tomato, rice and water. Season with salt and pepper. Once gently bubbling, reduce heat to low and simmer for 5 minutes until sauce starts to thicken. Remove from heat. Divide mixture between the capsicum halves. Bake for 30 minutes, then sprinkle on the grated cheese and put back in the oven for 10-15 more minutes until the capsicums are tender and the cheese is melted. Add a spoon of sour cream to serve. Nutrition Type Quantity Fiber 4g