MEXICAN STUFFED CAPSICUM WITH CHICKEN, CORN AND KIDNEY BEANS

2017-11-23 - 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