Mexican Stuffed Capsicum

Mexican Stuffed Capsicum
A complete and colourful meal
4 capsicum (bell peppers), varied colours, split longwise and de-seeded
3 Tbl sunflower oil
1 cup prepared Tio Pablo Arroz Rojo
220g La Morena Refried Bayo (Pinto) beans
250g ground beef mince
1 small red onion, diced
2 cloves garlic, finely chopped
4 Tbl La Morena Chilpotle sauce
½ corn (either frozen, tinned or fresh)
½ cup sliced black olives
1 ¼ cup grated Edam cheese
½ cup chopped coriander (cilantro)
Salt and coarse black pepper to taste
Tio Pablo Salsa Picante de Mango


Place capsicum in a bowl with 2 Tbl oil, salt and pepper.  Toss in the bowl and place onto a baking dish.  Cover with plastic wrap and microwave for 1 minute.
Prepare Arroz Rojo according to directions on packet.
Place 1 Tbl oil in frying pan and cook the onion and garlic until translucent.  Add the mince and cook until brown, and then add the chilpotle sauce and cook through.
Place mince in a big bowl and add the refried beans.  Stir through and then add the rice, corn and olives and ½ cup cheese.  Stir through until all blended and then place even spoonfuls into each half of capsicum.
In a small bowl, mix through the cheese and the coriander.  Place on top of each capsicum and place into 180 degree (350 degree Farenheit) oven for 30 minutes.
Serve with Tio Pablo Salsa Picante de Mango.