Change up your usual stuffed red caps with this recipe! Stuffed with chorizo and vibrant spicy rice, it's like a mix between a naked enchilada and Nachos.
- 5 red capsicums
- 1 small red onion finally diced
- 200g chorizo, thinly sliced
- 1 tsp Mexican spice mix (Spice and Co)
- Pinch sea salt
- 2 packets of Tilda spicy Mexican basmati rice
- 2 handfuls tasty cheese grated
- 200g corn chips
- Olive oil for cooking
For the avocado salsa:
- 1-2 avocado
- 1 tsp finally sliced spring onions
- 1 lime juiced
- Fresh jalapeños thinly sliced
- Coriander leaves
- Extra finally sliced spring onions
Pre-heat the oven to 180°
Sauté the onions in a fry pan on medium heat until they turn transparent. Add the thinly sliced chorizo, Mexican spice mix and a pinch of sea salt, sauté for a further 5 minutes before removing from the heat. Add the Tilda spicy Mexican basmati rice, stir well to combine.
Slice the red capsicums in half, remove the seeds. Fill with the rice mixture, pressing down with the back of a spoon.
Place the stuffed capsicums on a baking dish, add 1/2 of the grated cheese over the top and bake in the oven for 25 minutes.
Remove the tray from the oven and add the corn chips, jammed in-between the stuffed capsicums. Sprinkle over the top the remainder of the cheese and bake for a further 10-15 minutes or until the capsicums are tender and the cheese is melted.
To make the avocado salsa; cut the avocado into cubes, add to a bowl along with thinly sliced spring onions and lime juice squeezed over the top.
Serve the stuffed capsicums hot from the oven with coriander leaves, freshly sliced jalapeños and extra spring onions sprinkled over the top and the avocado salsa on the side.
Prep / cook: 50-55 minutes