Pulled pork and bean stuffed capsicums

Try these delicious stuffed capsicums for dinner this week. Filled with pork and beans, it’s a winning recipe.





  • 4 medium capsicums, halved, seeded
  • 250g Coles Australian Slow Cooked Pulled Pork
  • 250g pkt microwavable long-grain rice
  • 3 tsp Mexican spice mix
  • 100g pkt Edgell Black Beans
  • 3 spring onions, finely chopped
  • 1/4 cup chopped drained pickled jalapeños (optional)
  • 1/2 cup chopped coriander
  • 300g jar chunky salsa
  • 1 1/2 cups (180g) grated tasty cheddar



Preheat oven to 200°C. Place the capsicum halves in a roasting pan. Combine the pork, rice, spice mix, beans, spring onion, jalapeño, if using, coriander, salsa and half the cheddar in a bowl.


Fill the capsicum halves with pork mixture. Spray with olive oil spray. Bake for 15 mins. Sprinkle with remaining cheddar. Bake for a further 10 mins or until tender and pork is heated through.

Serve with thinly sliced spring onion, coriander sprigs and sour cream

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.