STUFFED CAPSICUMS


INGREDIENTS:

  • 250g MEET Beef Free Strips (Available in the chilled section of Coles)

  • 3tbs olive oil

  • 4 large red capsicums

  • 420g corn kernels

  • 1 brown onion

  • 2 steams spring onion

  • 4 cloves garlic

  • 1 bunch spring onions

  • 450g microwavable brown rice

  • 100g veggie broth

  • 200g plant-based shredded mozzarella

  • 1 tsp salt

  • 1 tsp oregano

  • 1 tsp cayenne pepper

  • 1 tsp cumin

  • 1 tsp dried coriander

  • plant-based sour cream (optional)

METHOD:

  1. Pre- heat the oven to 180 degrees on fan forced. Cut the tops off the red capsicums and deseed them, so they look like a cup. Then place them on a tray lined with baking paper.

  2. Cook the Brown rice according to the back of pack instructions

  3. Thinly slice the the brown onion, spring onion and mince the garlic cloves. Rinse and drain the corn kernels.

  4. In a medium pot on medium heat, add 1 tbs of olive oil and add brown onion, cook until browned/softened around 2mins.

  5. Add the spring onion, corn kernels, garlic, salt, oregano, cayenne, pepper, cumin, dried coriander and the cooked brown rice. Then add the veggie broth and turn heat to low and let simmer, stirring occasionally.

  6. In a medium pan on a medium heat, add the olive oil, MEET Beef Free Strips and cook until golden 2-3 min.

  7. Once the MEET Beef Free Strips are cooked add them to the rice mixture and evenly divide between capsicums. Top with plant-based shredded mozzarella and place in the oven until cheese has melted.

  8. Serve with tortillas, guacamole and plant-based sour cream (optional)


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