Capsicums are an integral part of the Mexican diet and what better to enjoy this wonderful vegetable than to marry it with cheese and rice. Serve this wonderful cheesy rice-stuff capsicum with your favorite salads and warm tortillas.

Cheesy Rice-Stuffed Capsicums - Easy Mexican Recipe For Mexican Starter Dish Course

• 3 small red capsicums
• 3 small green capsicums
• 1 tbsp olive oil
• 1 small onion (chopped)
• 1/4 tsp chilli powder
• 1 tsp chicken stock powder
• 1/2 tsp ground cumin
• 2 tbsp tomato paste
• 1 cup short-grain rice
• 2 cups water
• 1 X 310g corn kernels (drained)
• 2 pickled jalapeno chillies (chopped)
• 3/4 cup Cheddar Cheese (grated)

Image of Capsicum or Bell Pepper

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• Preheat oven to moderate heat
• Cut tops off the capsicums and set aside
• Remove pit and seeds, taking care not to tear the capsicum shells open
• Heat oil in pan
• Stir in onion, chilli powder, cumin, stock powder, tomato paste and rice
• Add water
• Cover with lid and bring slowly to a boil, stirring once
• Reduce heat, simmer, covered till almost all water is absorbed
• Remove from heat, stand covered 5 mins or till all water is absorbed and rice is tender
• Stir in corn kernels, chillies and 1/2 cup cheese
• Fill each capsicum with the rice mixture
• Sprinkle each with remaining cheese
• Replace the tops
• Place capsicum in oven for 15 mins or till capsicums have softened slightly
• Serve warm

You can use yellow capsicums if prefer.

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