Mexican Style Stuffed Capsicum

Mexican Style Stuffed Capsicum

  • Preparation time: 35 minutes
  • Cooking time: 10 minutes
  • Total time: 45 minutes
  • Servings: 3-4*


  • 200g quinoa, rinsed and drained
  • 500ml veggie broth
  • 4 large capsicums (or more, if small), cut in half and core removed
  • 1 tsp olive oil
  • 2 heaped tsp cumin
  • 1/2 tsp chili powder, or more if desired
  • 1 heaped tsp garlic powder
  • A pinch of salt and a good pinch of pepper
  • 150g salsa
  • 510g (2 cans) of red kidney beans, black beans or a mix of both
  • 285g (1 can) of corn
  • 100g grated cheese (for a vegan option, you can also leave it out or use vegan cheese)


  • Add the quinoa and the veggie broth to a pot and bring to a boil.
  • Reduce to a simmer for around 15 minutes.
  • When cooked, turn off the heat off and use the remaining heat to evaporate the last of the liquid.
  • Meanwhile, preheat the oven to 180 ̊C (fan-forced).
  • Line a baking tray and place the capsicums face down on it.
  • Brush the capsicums with the oil.
  • Bake for 10 minutes.
  • Remove from the oven, turn them over and bake for a further 5 minutes.
  • Mix the quinoa, spices, salsa, beans, and corn together in a large bowl.
  • Spoon the mixture into the baked capsicums.

To eat directly:

  • Sprinkle the grated cheese on top
  • Bake for approximately place 5-10 minutes or until hot and the cheese is melted.

For meal prep:

  • Cool and store in the fridge.
  • When ready to eat, preheat the oven to 180°C
  • Bake for 10 minutes.
  • Remove and sprinkle the grated cheese on top
  • Bake for further 5 minutes.

*This is just the filled capsicums. There will most likely be some filling left which makes a great meal too.