MEX­I­CAN STUFFED CAP­SICUM WITH CHICKEN, CORN AND KID­NEY BEANS

The Bay Chronicle - - COMMUNITY COOKBOOK - Mex­i­can stuffed cap­sicum Mex­i­can spice mix 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

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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