Mexican Style Stuffed Capsicums (Vege)

My first recipe! Eek! Be nice to me 🙂

This is a favourite meal prep recipe of mine. It’s so easy to make on a Sunday afternoon before work, and 2-3 of them are enough for lunch (for a medium sized unicorn). I’m a huuuuge meal prep fan. It can be hard to eat healthy, especially in a corporate environment where there’s always someone going out for lunch. This way, you’ve got enough for the week and it really helps you stay on track.

Don’t do it like this. Use an oven dish!

The trickiest part is getting the caps to stay upright! The first time I made these, I used a flat oven tray and had to balance them against each other.. I now know better – put them in an oven dish and stuff them all in so they can’t move.

Here we go…


  • Capsicums
  • Olive or coconut oil
  • 1/2 cup (uncooked) Rice/quinoa/whatever you have (I used 1/4 cup of black rice and 1/4 cup quinoa)
  • 1/2 chopped onion
  • 2 cloves chopped garlic
  • 1 grated courgette
  • 1 grated carrot
  • Big handful baby spinach/kale
  • 1 can/cob corn (I used canned)
  • 1 can black beans (or any beans you like)
  • 1-2 cans tomatoes (depends on how much tomato you want)
  • Cumin
  • Paprika
  • Chilli flakes
  • Grated cheese
  • Sour cream/avo/guac to serve


  1. Cut the tops off the capsicums, remove the seeds and roast for 20 mins on 180C
  2. Cook the rice/quinoa according to the packet instructionsSnapchat-1137805940
  3. Fry onion until soft on medium heat
  4. Add garlic and fry for a few minutes
  5. Add carrot and courgette, fry until soft
  6. Add cumin, paprika, chilli flakes to your liking / any other spices you like, plus salt and pepper
  7. Add the (drained and rinsed) canned beans and corn
  8. Add the canned tomato – if you want more liquid you can add more canned tomato or just some water
  9. Add the cooked rice/quinoa
  10. Simmer for ~10 minutes (while you wait for the capsicums to cook)
  11. Stuff the capsicums
  12. Top with grated cheese (or not if you are dairy-free!)
  13. Bake for 15-20 minutes or until the cheese is all melty and delicious
  14. Serve with sour cream/avocado

Easy peasy!

Let me know what you think! Or if you try to make this yourself, post it to Instagram and tag @thestuffedunicorn so I can see 😀

– The Stuffed Unicorn


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