This spooky spectacle features a fiesta of flavors packed with smoky paprika, tangy jalapeños, hearty black beans, and tender roasted chicken, all nestled inside a charmingly carved capsicum. Top with a sprinkle of cheddar cheese melted into gooey goodness for a delightful treat on your taste buds. For our vegetarian friends, simply omit the chicken. Enjoy with a side of guacamole and hot sauce for an extra kick!
Ingredients:
- 1 tbsp extra virgin olive oil
- ½ red onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp sweet paprika
- 2 tsp ground cumin
- ½ cup water
- ¼ cup chopped jalapenos
- 1 400g (14.1 oz) tin black beans
- 1 cup corn kernels, we used frozen corn, defrosted
- 500g brown rice packet
- 300g shredded roasted chicken, omit for vegetarian
- 1 lime
- 100g cheddar cheese, grated
- 6 red capsicums (bell peppers)
To serve:
- 2 avocados, smashed with sea salt & black pepper
- Tabasco or hot sauce
Method:
Preheat the oven to 180°C or 390°F. Line a baking tray with baking paper.
Heat the olive oil in a non-stick fry pan over a medium high heat. Add the onion and garlic. Season with sea salt and black pepper.
Add the tomato paste and spices. Sauté for 2-3 minutes and then add the water to deglaze the pan. Add the jalapeños, black beans, corn, microwave rice, and shredded chicken. Stir for 2-3 minutes and then remove from the heat. Squeeze the lime juice over the top and stir to combine.
Slice the top of the capsicums off and then carefully remove the seeds. Using a small knife, cut holes in the capsicums to make jack-o-lantern faces. Place the capsicums on the lined tray.
Half fill the capsicums with the chicken and rice mix and then add a sprinkle of cheese. Top with the remaining rice and then add the cheese on top. Bake in the oven for 20 minutes.
Serve with guacamole, extra lime juice, and your choice of hot sauce.
