Tricolour Vegetarian Stuffed Capsicums

Just about every cuisine around the world has their version of stuffed capsicums.  Here's a vegetarian take filling roasted, tricolour capsicums with a flavourful combination of brown rice, black beans, cherry tomatoes, warm spices, topped with melty cheese.  Tantalisingly delicious, they are sure to brighten up any table as an appetiser, a side dish, or a light lunch.  (If you have some thick-skinned Anaheim chillies and like it hot, they can be stuffed too the same way for a fiery taste sensation!) Use leftover or precooked brown rice conveniently available in packages from the supermarket, or you can follow instructions here to cook a batch.

Makes 6 

INGREDIENTS

• 125g / 4½oz cooked brown rice
• 3 large capsicums (1 red,1 green & 1 yellow for the tricolour effect)
• 2 tablespoons olive oil
• sea salt
• freshly ground black pepper
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon cumin powder
• ¼ teaspoon chilli powder
• 200g / 7oz cherry tomatoes, halved or quartered if large
• 250g / 9oz tinned black beans, rinsed and drained
• ⅓ cup fresh coriander, chopped
• 1 cup grated cheddar cheese

METHOD

1. Half each capsicum from stem to base.  Remove seeds and membranes.
2. Place halved capsicums in a bowl.  Rub them all over with 1 tablespoon oil, salt and a few grindings of black pepper.
3. Arrange capsicums with cut sides facing up on a baking tray lined with baking paper.  Bake in a preheated 200°C /400°F oven for 10 minutes or until they are softened and a little blistered around the edges.  Remove the tray from oven and allow the capsicums to cool slightly.  Drain off any liquid pooled inside their cavities.
4. Heat the remaining 1 tablespoon oil in a large frying pan over medium heat.  Add onions and sauté for 2 minutes until translucent.  Add garlic, cumin powder and chilli powder.  Sauté for another minute.  Add the tomatoes and cook until they start to wilt, about 3 minutes.
5. Remove the pan from heat.  Stir in rice, black beans and chopped coriander.  Have a taste of it and season with salt to taste.
6. Stuff each pepper generously with the rice mixture.  Top with grated cheese.  (It doesn't matter if some cheese land on the baking paper.)
7. Bake in a preheated 200°C /400°F oven for about 10 minutes or until the cheese has melted and golden in spots.  Serve warm.