Stuffed Bowen Bull Nose Capsicum

Serves 4
Ingredients:

8 Bull Nose capsicums or peppers or normal red capsicums
Salt and pepper
1 400g can diced or crushed tomatoes
1 400g can black beans, rinsed and drained
1 400g can corn kernels, drained (fresh would be even better)
4 thick slices of cooked eggplant, chopped finely (optional)
1 teaspoon cumin
1/2 teaspoon cayenne pepper
2 cups brown rice, cooked
1/2 cup parmesan cheese, grated
2 spring onions, finely sliced for garnish

Method:

Remove the seeds and membranes from the capsicum. They will keep in my seed bank in a zip lock bag in the crisper drawer of the frig, until I need to plant some for summer.



In a large frypan over a medium heat add the tomatoes, black beans, corn, eggplant, cumin, cayenne pepper and brown rice.



Season the mixture with salt and pepper, and cook for 10 minutes.Have a taste to make sure it has the flavour you like. Keep stirring the mixture to ensure it doesn't stick to the base of the pan, as the moisture will steam off and the mixture will bind together. Allow too cool for 10 minutes.

Spoon into capsicums to fill, add tops as lids. These types of capsicums aren't as easy to fill as the normal ones and i just pushed the mixture down into the cavity and could feel the heat from the mixture as it filled the bottom of the cavity.



Add capsicums to a greased baking tray or one lined with baking paper, cover with alfoil, and bake in the oven for 40 minutes.

Sprinkle with parmesan cheese and finely sliced spring onions to serve.  If you are using normal capsicum for this recipe, you might need to take a fine slice off the base so that they sit nice and flat on the plate.




Thanks for dropping by,

Bet wishes

Pauline