Veggie mexican stuffed capsicums

If healthy, vegetarian and flavoursome ticks all of your boxes this week, give this mexican bowl a try

Dani Guy posted this recipe on her IG stories last week and it’s so good I just have to post it in here so I can come back to it whenever I like!
(If you’re looking for an amazing kids recipe ebook, go and check out Dani’s - Mum I’m Hungry. All of her recipes include healthy meal and snack options with hidden veggies for the kids!)

INGREDIENTS
1 red onion
Garlic to taste (if not low FODMAP)
1 can mixed beans (I like the ones including black beans for mexican meals)
2 cans tinned tomatoes
1 zucchini, grated
1 carrot, grated
1 cup frozen corn
A few handfuls of baby spinach
1 packet 250g instant rice
1 lime, zested and juiced
Chilli to taste
Cumin to taste if you want extra flavour
2 capsicums (or 1 for each person - flat bottoms so they stand up in the oven)
Sprinkle of cheese
Corriander to taste

METHOD
1. Chop onion and garlic. Sautee on medium heat in a large saucepan with olive oil until fragrant, but not burnt.
2. Put beans, tomatoes, zucchini, carrot, corn, spinach, lime zest and juice and rice into the saucepan along with 1 cup of water and the mexican seasoning. Stir all ingredients together well and reduce heat to low.
3. If you like more flavour you can add a few extra teaspoons of Cumin and some chilli.
4. Simmer on low heat for 15-20 minutes. Depending on the consistency you like you can cover with a lid for a more liquid consistency.
5. Preheat oven to 180 degrees C. Cut tops off capsicums and core. Spoon mexican mixture into the capsicums. Top with a sprinkle of cheese. Cook in oven for 20-30 mins or until capsicums are softened and cheese is melted.
6. Top with chopped corriander to serve

Can also add some sour cream, avocado or taco mexican sauce to serve if desired.