BEAN STUFFED CAPSICUMS

Get creative with capsicum cups – just add your favourite fillings and bake!

All ingredients sourced from Big Fields Fruit & Veg

INGREDIENTS

1 tablespoon olive oil

1 zucchini, trimmed, finely chopped

1 cup pumpkin, chopped

1 red onion, halved, sliced

2 garlic cloves, crushed

35g sachet taco seasoning

425g can Mexican beans

400g can diced tomatoes

5 small red capsicums

1 cup tasty cheese, grated                 

 1/2 cup fresh breadcrumbs

Coriander leaves, to serve

Sour cream, to serve

METHOD

Preheat oven to 200C. Line an oven tray with foil.

Heat 1 tablespoon olive oil in a frying pan on medium. Add zucchini, pumpkin, red onion and garlic cloves. Cook, stirring, for 10-15 mins until tender. Add taco seasoning. Cook, stirring, for 30 seconds until aromatic.

Stir in Mexican beans and diced tomatoes. Reduce heat to low and cook, stirring, for 2-3 mins until the sauce thickens slightly.

Slice the top off capsicums and retain lids. Remove seeds and membranes. Arrange capsicum and lids on prepared tray. Trim bases of capsicums so they sit flat. Spoon the bean mixture evenly between capsicums. Drizzle over a little olive oil and bake for 15 mins

Sprinkle with combined tasty cheese and breadcrumbs. Bake for a further 5-10 mins or until tender.

Top with coriander leaves and serve with sour cream and salad.

Download your recipe card HERE