Name: Bean stuffed capsicum
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 zucchini, trimmed, finely chopped; 1 pumpkin, chopped; 1 red onion, halved and sliced; 2 clove garlic, crushed; 35 gram sachet taco seasoning; 425 gram can mexican beans; 400 gram can diced tomatoes; 4 small red capsicums; 1 cup grated tasty cheese; 1/2 cup fresh breadcrumbs

Ingredients

1 tablespoon olive oil

1 zucchini, trimmed, finely chopped

1 pumpkin, chopped

1 red onion, halved and sliced

2 clove garlic, crushed

35 gram sachet taco seasoning

425 gram can mexican beans

400 gram can diced tomatoes

4 small red capsicums

1 cup grated tasty cheese

1/2 cup fresh breadcrumbs

Method

1.Preheat oven to hot, 200°C. Line an oven tray with foil. Heat 1 tablespoon olive oil in a frying pan on medium.

2.Add zucchini, pumpkin, red onion and garlic. Cook, stirring, for 10-15 minutes until tender. Add taco seasoning. Cook, stirring, for 30 seconds until aromatic.

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

4.Slice the top from 4 small red capsicums and retain. 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.

5.Drizzle over a little olive oil and bake for 15 minutes. Sprinkle with combined cheese and breadcrumbs. Bake for a further 5-10 minutes or until tender.

6.Top with coriander leaves. Serve with sour cream and salad.