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.
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.