Mexi Stuffed Capsicums

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner, Lunch
Cuisine Mexican
Servings 1
Calories 501.8 kcal


  • 1/2 cup black beans drained & rinsed
  • 1/2 to mato cut into small cubes
  • 1/4 red onion diced
  • 1/2 teaspoon ground cumin
  • 1/2 red capsicum deseeded
  • 1 teaspoon extra-virgin olive oil
  • 30 g Dodoni feta cheese crumbled

Ingredients for Serving

  • 1/2 cup rocket leaves
  • 1/3 avocado cut into cubes
  • 1 teaspoon extra-virgin olive oil
  • salt & pepper to taste


  • Preheat the oven to 200°C on a fan forced setting.
  • In a bowl, combine the black beans, tomato, red onion and ground cumin and stir well.
  • Place the red capsicum on a baking tray and fill with the black bean mixture. Drizzle over the olive oil.
  • Cover the tray in foil and put in it into the oven to cook for 20-25 minutes, until the capsicum has softened.
  • Remove the tray from the oven and crumble the feta over the stuffed capsicum. Place back into the oven uncovered for another 10 minutes.
  • Once cooked, transfer the stuffed capsicum onto a plate.
  • Add the side salad of rocket and avocado to the plate and drizzle with olive oil. Season everything with salt and pepper to serve.
Keyword Baked, Meat Free Ideas

Posted by Shahna Sarpi

Shahna is a qualified nutritionist passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy.