Creole Stuffed Capsicum

Prep time:

Cook time:

Serves: 6 pieces

Our Louisiana-style seasoning works amazingly with this healthy and flavoursome dish, giving the rice, beans and corn a huge lift. For meat lovers, serve alongside beef, lamb or chicken grilled with a sprinkle of the seasoning.

  • 300g (1½ cups) brown rice
  • 6 capsicum, top cut off and seeds removed
  • 1 red onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 tbsp Herbie’s Creole Seasoning
  • 2 tomatoes, peeled and diced
  • 90g (1/2 cup) corn kernels
  • 1 400ml tin black beans, rinsed and drained
  • green salad, to serve

  1. Pre-heat oven to 170C.
  2. Rinse rice and cook until tender, drain.
  3. Meanwhile, sweat onions in a little olive oil until soft, then add garlic and spices. Stir for one minute, then add tomatoes, cooked rice, corn and black beans. Combine well and taste for seasoning.
  4. Firmly stuff the capsicums with rice mixture, place lids on top, and bake for 40 minutes, or until capsicum is tender when pierced.