Baked Capsicum Sweetcorn Rice

Baked Capsicum Sweetcorn Rice

Baked Capsicum Sweetcorn Rice Back to Recipes

This delicious and Nutritious Vegetarian recipe is easy to make that can serve up to 2 people. Packed with the goodness of Moringa, Turmeric and Pepper, it’s quite a hearty meal to enjoy on its own.


  • 1 Red Capsicum per person
  • 1 Tsp Ausha Turmeric Powder
  • 1 Tsp Ausha Moringa Powder
  • 1 Tsp Ausha Pepper Powder
  • 150 gms Basmati Rice(for 2 people)
  • 2 shallots
  • 1 Tbsp Nigella seeds
  • 100 gms Cooked sweetcorn
  • 100 ml Tomato Passata
  • 1 Tbsp Italian herb mix
  • Mozerella cheese
  • 5-6 Fresh Basil leaves
  • Hard cheddar cheese
  • sea salt to taste


Wash the capsicum and slit it into half and clean the seeds. Drizzle olive oil and 1 tsp of Ausha pepper powder and place them in a baking tray.

Now prepare for the stuffing. Cook the Rice with equal portions of water for 12 minutes and set aside. Chop the shallots finely. Sprinkle oil in a pan. Add the shallots, nigella seeds and fry for 3 minutes. Now add in the 100 gms of cooked sweetcorn (I have used tinned sweetcorn). Next, add the Ausha Turmeric Powder,1 tsp of Ausha Pepper Powder and the cooked Rice and give it a mix for 2 minutes and set aside.

In a separate pan, add the tomato passata, fresh basil leaves, Italian seasoning ,sea salt, Ausha Moringa Powder and 1 tsp of Ausha pepper powder and bring it to boil. Pour this into the Rice and sweetcorn mixture and give it a nice mix.

Take a tablespoon and stuff the rice mixture into the cut capsicum. Add some sliced mozzarella on top of each capsicum. Preheat the oven at 200 degrees and leave the capsicums to bake for 15-20 minutes. Once cooked, take them out of the oven and grate some cheddar cheese on top before serving.