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Mexican inspired stuffed capsicums

Serves 4-6
Prep time: 40 mins
Cooking time: 15 mins

NZ capsicums are a beautiful vessel for flavour, and these Mexican inspired stuffed capsicums tick all of the boxes! Packed with punchy flavour and paired with a zesty salsa, these will easily become a staple recipe for your family.  




  • 4 capsicums, halved and deseeded 
  • 1 ½ cups cooked rice or quinoa 
  • ½ cup Pams kidney beans 
  • ½ cup corn kernels, tinned or defrosted
  • 6 small vine tomatoes, deseeded and diced
  • 2 Tbsp Mexican seasoning 
  • ½ cup grated cheese 
  • 1 avocado, diced 
  • ¼ red onion, finely diced 
  • ¼ cup fresh coriander or parsley 
  • Juice of ½ lemon or lime 
  • Sour cream to serve, if desired 
  • Lemon or lime wedges, to serve

  1. Preheat your oven to 180 degrees celsius fan bake. Lay the halved capsicums skin side down on a lined roasting tray. 
  2. In a large bowl, mix together the rice or quinoa, kidney beans, corn kernels, half of the diced tomatoes and Mexican seasoning. Season to taste with salt and pepper. 
  3. Spoon the mixture evenly amongst the halved capsicums, then sprinkle the cheese over the top. Cover with a lid or foil, then place into the oven to bake for 20 minutes, then remove the lid and cook for a further 10-15 minutes or until the filling is heated through and the capsicum is tender. 
  4. While the capsicums are cooking, make the salsa by mixing together the avocado, red onion, tomato, coriander and lime juice. Season with salt and pepper.
  5. Spoon the salsa over the cooked capsicums and serve with sour cream and lime wedges if desired.