Mexican Stuffed Mini Capsicums

These colourful little morsels are perfect as an entrée for a Mexican feast or as part of a tapas-style spread. They can be prepared ahead of time, making entertaining easy while adding a fresh, vibrant touch to the table.

Makes approximately 16

Prep Time: 15 minutes

Cooking Time: Approx 5 minutes

 Ingredients

• 1 punnet mini capsicums (there are usually 8–9 in a punnet, choose larger ones if possible)

• 250g beef mince

• 2 heaped teaspoons taco seasoning (store-bought)

• 2 tablespoons Mexican salsa (store-bought)

• ¾ cup grated tasty cheese

• Sour cream, to garnish

• Fresh coriander leaves, to garnish

  
  

Method

Cook the filling:

1. Heat a non-stick pan over medium-high heat.

2. Add the beef mince and cook, breaking up any lumps with a wooden spoon, until browned and evenly crumbled.

3. Add the taco seasoning and continue cooking, stirring constantly, until all moisture has evaporated and the mince begins to lightly fry.

4. Stir in the salsa, remove from heat, and mix well. Set aside to cool slightly.

Prepare the capsicums:

5. Preheat your grill to high.

6. Slice the capsicums in half lengthways. Aim to cut them so they sit flat on the tray.

7. Arrange the capsicum halves on an oven tray.

Assemble:

8. Generously fill each capsicum half with the beef mixture.

9. Sprinkle grated cheese over the top of each one.

Cook:

10. Place under the hot grill and cook for about 5 minutes, or until the cheese is melted, golden, and bubbling.

To Serve

Transfer to a serving platter, then top with small dollops of sour cream and fresh coriander leaves.

Serve warm and enjoy!

 Tips

• These can be assembled ahead of time and grilled just before serving.

• For a spicier version, add chopped fresh chilli or extra taco seasoning.

• You can substitute beef with chicken mince or a plant-based alternative if preferred.