Name: Stuffed capsicums
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 1 tablespoon olive oil, plus extra for drizzling; 1 zucchini, finely chopped; 1 cup chopped pumpkin; 1 red onion, finely sliced; 2 clove garlic, crushed; 35 gram sachet taco seasoning mix; 425 gram can kidney beans, rinsed, drained; 400 gram can diced tomato; 4 small capsicums; 1/2 cup grated testy cheese; 1/4 cup dried breadcrumbs; coriander leaves, to serve

Ingredients

1 tablespoon olive oil, plus extra for drizzling

1 zucchini, finely chopped

1 cup chopped pumpkin

1 red onion, finely sliced

2 clove garlic, crushed

35 gram sachet taco seasoning mix

425 gram can kidney beans, rinsed, drained

400 gram can diced tomato

4 small capsicums

1/2 cup grated testy cheese

1/4 cup dried breadcrumbs

coriander leaves, to serve

Method

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

2.Heat oil in a frying pan on medium. Add zucchini, pumpkin, onion and garlic. Saute 10-15 minutes, until tender.

3.Add taco seasoning and cook, stirring, 30 seconds, until aromatic. Stir in beans and tomato. Reduce heat to low and cook, stirring 2-3 minutes, until sauce thickens slightly.

4.Slice tops off capsicums and retain. Remove seeds and membranes. Arrange capsicums and lids on tray. Trim bases of capsicums so they sit flat.

5.Spoon bean mixture into capsicums. Drizzle over a little olive oil and bake 15 minutes. Sprinkle with combined cheese and breadcrumbs. Bake a further 5-10 minutes, or until tender. Top with coriander leaves to serve.

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Ingredients

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