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.

Snapchat-632156404
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…

Ingredients

  • 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

Method

  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