Mexican Style Stuffed Capsicums

Cook time

20

Serves

5

INGREDIENTS

  • Crock-Pot® Express Crock Multi-Cooker
  • 5 capsicums (any colour)
  • 750g minced beef
  • 400g can black beans, drained and rinsed
  • 2 cups shredded tasty cheese
  • 1 can of corn, drained
  • 1 small onion, diced
  • 2 tomatoes, diced
  • 375g jar enchilada sauce
  • 1 cup white wine
  • 1 tsp of cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 jalapeño pepper, sliced (optional)
  • 1 cup sour cream (optional)

METHOD

  • Step 1 Cut off the tops of the capsicums and hollow out the insides, discarding the seeds. Set aside.
  • Step 2 Press BROWN/SAUTÉ, set temperature to HIGH, and then press START/STOP. Add oil to cooking pot and brown the beef for about 5 minutes. Do not overcook. Press START/STOP.
  • Step 3 Drain beef and place in a large mixing bowl. Stir in black beans, corn, cheese, tomatoes, onion, enchilada sauce, cumin, garlic powder and salt until evenly combined. Stuff mixture into each capsicum.
  • Step 4 Insert steaming rack into the cooking pot and then pour in wine. Place stuffed capsicums onto rack. Secure the lid ensuring the steam release valve is in the seal (closed) position. Press BEANS/CHILI, set pressure to LOW, and adjust time to 15 minutes. Press START/STOP. Once cooking has completed, and the pressure is released, serve with sour cream and jalapeño, if desired.

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