Online shopping is currently unavailable, sorry for any inconvenience
Preheat oven to 180°C.
Cut capsicums in half lengthways and remove seeds.
Using a large bowl, gently combine the beans, cooked brown rice, corn, olive oil, lime juice, and garlic.
Season with salt and pepper.
Place the capsicum halves in a large baking dish and stuff with the bean and rice mixture.
Carefully spoon some of the juice over each stuffed pepper.
Pour the remainder of the juice into the dish. Cover with foil and bake for 50 minutes.
About UsProductsRecipesFind UsOwn a Lenard’sStores
SupermarketsWhat’s OnFactsContact UsShop Online
*Some products and flavours may not be available in all stores. By selecting your local store only products currently available at that store will be displayed.
First Name *
Last Name *
Post Code *