Prep time: 10 minutes 

Cooking time: 25 minutes  

Serves 4 

Ingredients

• 3-4 Red Capsicums
• 500g Cooked Mexican Rice
• 150g Shredded Mozzarella Cheese
• ¼ Bunch Coriander
• 235g Guacamole
• 200ml Sour Cream
• Salt and Pepper
• Olive Oil

Method

1. Preheat the oven to 180°C.
   
   
2. Wash and pat dry the capsicums.
   
   
3. Halve the capsicums lengthwise and remove the seeds.
   
   
4. Place on a lined baking tray and fill with cooked rice.
   
   
5. Top with shredded cheese and bake for 25 minutes until golden brown and the capsicums are soft.
   
   
6. Meanwhile, wash, pick, and chop the coriander including the stems, reserving some whole leaves for garnishing.
   
   
7. Serve on a platter, topped with sour cream, guacamole, and coriander.

Chef's Tips

• Serve as a side dish with some grilled proteins or vegetables.
• Keep it vegetarian or add some cooked beef, chicken, or pork mince to the rice.
• Experiment with yellow and green capsicums for variation.