MEX­I­CAN STUFFED CAPSICUM WITH CHICKEN, CORN AND KIDNEY BEANS

Central Otago Mirror - - AGING GRACEFULLY - Mex­i­can stuffed capsicum Mex­i­can spice mix Salad To serve

Prep: 15 min­utes Cook: 25 min­utes Serves: 2

❚ 1 capsicum

❚ red onion

❚ 1 clove gar­lic

❚ tea­spoon oil, for cook­ing (or use spray oil)

❚ 275g lean ground chicken breast mince

❚ 21⁄ tea­spoons Mex­i­can spice mix (see recipe below)

❚ 11⁄ tea­spoons tomato paste

❚ x 400g can red kidney beans, drained and rinsed

❚ 125g frozen corn

❚ x 400g can chopped toma­toes

❚ tea­spoon salt

❚ tea­spoon bal­samic vine­gar ❚ ❚ ❚

tea­spoon smoked paprika tea­spoon paprika tea­spoon ground cumin ❚ tea­spoon ground co­rian­der ❚ tea­spoon ground cin­na­mon ❚ tea­spoon dried rose­mary

❚ Pinch of ground chilli

❚ tea­spoon onion pow­der

❚ tea­spoon gar­lic pow­der

❚ tea­spoon co­coa pow­der

❚ ice­berg let­tuce

❚ 1 small wedge red onion, thinly sliced (op­tional)

❚ 1 car­rot

❚ tea­spoon vine­gar ( ap­ple cider, red wine, white wine) (op­tional)

❚ 2-3 ta­ble­spoons co­rian­der leaves and stalks

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