Mexican Rice Stuffed Bell Peppers



2 tablespoons olive oil

2 zucchini, chopped

1 cup sweet corn

2 cups cooked rice

400g can black beans

1 tomato, chopped

¼ cup sweet chilli sauce

4 red capsicum

½ cup grated tasty cheese

2 tablespoons pine nuts

2 tablespoons chopped coriander


Preheat oven to 160°C, and line an oven tray with baking paper.

Heat the olive oil in a medium frying pan on medium heat. Saute zucchini for 3-4 minutes, until softened. Add corn and cook for a further 2 minutes.

In a large bowl, combine the rice with the beans, zucchini mixture, chopped tomato, and sweet chilli sauce.

Slice the top from each capsicum and remove all seeds and white membrane. Arrange capsicums on tray. Spoon rice filling into each and sprinkle with a combination of cheese, nuts and coriander to your individual tastes.