Recipe may contain peanuts, tree nuts, milk, fish and shellfish.
At just $5.45 per serve, this cheesy Mediterranean dinner makes for a quick and easy meal.
2 finely chopped chorizo
Baby rocket, to serve
4 x 200g capsicums (2 yellow, 2 red)
450g packet microwave brown rice, warmed
400g can black beans, rinsed, drained
60g (1 ⁄3 cup) semi-dried tomato strips in oil, undrained
1 small zucchini, coarsely grated
1/3 cup chopped fresh continental parsley leaves and stems
1tbsp finely grated lemon rind
2 green shallots, finely chopped
2 garlic cloves, crushed
60ml (1 ⁄4 cup) Massel Vegetable Liquid Stock
60ml (1 ⁄4 cup) avocado oil
4 Method Steps
Step 1Preheat oven to 200°C/180°C fan forced. Use a small sharp knife to cut the tops off the capsicums, reserving the lids. Use a teaspoon to scoop out the seeds and remove the membranes. Arrange the capsicum shells, cut-side up, in a small roasting pan.
Step 2Heat a small non-stick frying pan over medium heat. Cook 2 finely chopped chorizo, stirring often, for 3 minutes or until golden. Combine with rice, beans, tomato strips, zucchini, parsley, lemon rind, shallot, garlic and stock in a large bowl. Season.
Step 3Divide the rice mixture among the capsicum shells, pressing down lightly as you fill. Place reserved lids on top. Drizzle over the oil. Cover with foil.
Step 4Bake for 25 minutes. Remove the foil and bake for a further 15 minutes or until the capsicum shells are just tender. Top the capsicums with baby rocket. Replace the lids to serve.