Ingredients Medium Multi Colored Capsicums - 6
Mexican Rice Mix - 1 Packet
Heinz Chipotle Beans - 1 can
Cumin Powder - 1 tspn
Coriander Powder - 2 tspn
Cayenne Powder - 1 tspn
Salt to taste
Grated Mozzarella - 1 cup
Guacamole - of 1 Avocado
Sour Cream - 1/2 cup
Chopped Onions - 1/2 cup
Chopped Tomatoes - 1/2 cup
Chopped Cilantro - 1/2 cup
Directions
Cook the Mexican Rice as per the directions on the pack.
While the rice is cooking, char the capsicums on the stove, so that they are cooked, but still firm. Keep them aside to cool
Empty the can of beans in a pot. Bring it to a boil adding cumin powder, coriander powder and cayenne powder
Once the capsicums are cooled, gently cut off the tops and remove the seeds
Fill the capsicums half way through with rice followed by beans and top them off with grated mozzarella
Bake at 375 till the cheese starts bubbling
Gently remove from the oven and top it with Guacamole, sour cream, onions, tomatoes and cilantro
Serve hot.
While the rice is cooking, char the capsicums on the stove, so that they are cooked, but still firm. Keep them aside to cool
Empty the can of beans in a pot. Bring it to a boil adding cumin powder, coriander powder and cayenne powder
Once the capsicums are cooled, gently cut off the tops and remove the seeds
Fill the capsicums half way through with rice followed by beans and top them off with grated mozzarella
Bake at 375 till the cheese starts bubbling
Gently remove from the oven and top it with Guacamole, sour cream, onions, tomatoes and cilantro
Serve hot.
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