Meat free Monday – Mexican stuffed capsicums

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Mexican stuffed capsicum.

This recipe is enough to stuff 2 to 4 capsicums (or bell peppers if you are in the US) Depending on their size.

Ingredients:

Cous cous

2 Tbs of the mexican spice mix found here

2 spring onions

½ cup of corn kernals

½ cup of chopped green string beans

½ tsp salt

2 to 4 capsicums

½ to 1 cup of grated cheese

 

Cut the top of your capsicum off, angling the knife so that you can put the top back on once you have stuffed it.

Cook 1 cup of the dry cous cous according to the directions on the packet.

Add all of your other ingredients besides the cheese to the cous cous and mix well.

Firmly stuff the capsicums with the cous cous mixture, and sprinkle your cheese on top of the stuffing.

Replace the top of your capsicum, and bake in the oven, or hooded bbq until capsicum is soft, and the skin is blistered.

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One thought on “Meat free Monday – Mexican stuffed capsicums

  1. Your style is so unique compared to other folks I’ve read stuff from. Thanks for posting when you’ve got the opportunity, Guess I’ll just book mark this web site.

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