Capsicums are coming back into season and these little morsels make the perfect light lunch!
Black Bean Stuffed Capsicums
Ingredients
Filling
- ¼ red onion diced
- 1 carrot grated
- 1 tomato diced
- ½ can red kidney beans drained
- ¼ tsp olive oil
- ¼ cup frozen corn
- ½ tsp sweet paprika
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- ¼ cup vegetable stock
- 100 g baby spinach
Capsicums
- 2 capsicum halved, seeds removed
- 2 Tbsp feta cheese crumbled
To Serve
- 2 Tbsp fresh coriander leaves picked
Instructions
- Before you startPreheat oven to 220°C (or 200°C fan bake).
- Cook fillingHeat oil in a fry-pan on medium-high heat. Add onion, carrot and a pinch of salt to pan and cook for 2-3 minutes, until softening. Add paprika, coriander, cumin and 1/2 tsp salt and cook for about 30 seconds, until fragrant. Add beans and corn and cook a further 1 minute, stirring. Add stock and cook for a further 1-2 minutes, until reduced. Fold through tomato and spinach cook a final 1 minute, until spinach is wilted. Season with salt and pepper.
- CapsicumsCut capsicums in half lengthways, from top to bottom, and scoop out core.
- Fill up & bake capsicumsPlace capsicum halves on a lined oven tray and season with salt and pepper. Fill capsicums with filling and crumble over feta. Bake for 12-14 minutes, until capsicums are tender.
- ServeTopped with coriander
