{"id":6638,"date":"2021-02-07T10:46:00","date_gmt":"2021-02-06T21:46:00","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/bean-stuffed-capsicums\/"},"modified":"2023-08-09T12:14:10","modified_gmt":"2023-08-09T00:14:10","slug":"bean-stuffed-capsicums","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2021\/02\/07\/bean-stuffed-capsicums\/","title":{"rendered":"Bean Stuffed Capsicums"},"content":{"rendered":"\n

With a rainbow of colours and packed full of nutrients, these stuffed capsicums are a great and tasty option to take for lunch! Red capsicum are a great source of vitamin C, and vitamin A. Buy in bulk when they’re in season and freeze for use all year round. <\/p>\n\n\n

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Bean Stuffed Capsicums<\/h2>\n \n <\/div>\n \n
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Servings <\/span>2<\/span><\/div>\n
Prep Time <\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n <\/div>\n \n
\n \n

Ingredients<\/h3>

Filling<\/h4>
  • \u00bc<\/span> red onion<\/span> diced<\/span><\/li>
  • 1<\/span> carrot<\/span> grated<\/span><\/li>
  • 1<\/span> tomato<\/span> diced<\/span><\/li>
  • \u00bd<\/span> can<\/span> red kidney beans<\/span> drained & rinsed<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> oil<\/span><\/li>
  • \u00bc<\/span> cup<\/span> frozen corn<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> sweet paprika<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> ground coriander<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> ground cumin<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> salt<\/span><\/li>
  • \u00bc<\/span> cup<\/span> vegetable stock<\/span><\/li>
  • 100<\/span> g<\/span> baby spinach<\/span><\/li><\/ul><\/div>

    Capsicums<\/h4>
    • 2<\/span> capsicum<\/span> halved<\/span><\/li><\/ul><\/div>

      To Serve<\/h4>
      • 2<\/span> Tbsp<\/span> feta cheese<\/span> crumbled<\/span><\/li>
      • 2<\/span> Tbsp<\/span> coriander leaves<\/span> leaves picked<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
        \n

        Instructions<\/h3>
        • Before you start<\/strong>. Preheat oven to 220\u00b0C (or 200\u00b0C fan bake).<\/span><\/div><\/li>
        • Prep filling.<\/strong> Prep onion, carrot, tomato and beans.<\/span><\/div><\/li>
        • Cook filling.<\/strong> Heat oil in a medium fry-pan on medium-high heat. Add onion, carrot and a pinch of salt and cook for 2-3 minutes, until softening. Add paprika, coriander, cumin and salt and cook for about 30 seconds, until fragrant.<\/span><\/div><\/li>
        • Add beans and corn and cook a further minute, stirring. Add stock and cook for a further 1-2 minutes, until reduced. Fold through tomato and spinach and cook for 1 minute, until spinach is wilted. Season with salt and pepper.<\/span><\/div><\/li>
        • Meanwhile, prep capsicums.<\/strong> Cut capsicums in half lengthways, from top to bottom, and scoop out core.<\/span><\/div><\/li>
        • Fill & bake capsicums<\/strong>. Place capsicum halves on a lined oven tray and season with salt and pepper. Fill with filling and crumble over feta. Bake for 12-14 minutes, until capsicums are tender.<\/span><\/div><\/li>
        • To finish.<\/strong> Prep coriander.<\/span><\/div><\/li>
        • Serve capsicums topped with coriander.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n <\/div>\n \n

          Notes<\/h3>
          Energy 834 kJ | 199 kCal | Carbohydrates 24 g | Protein 11 g | Fat 5.2 g<\/span><\/div><\/div>\n \n
          \n \n
          <\/g><\/svg><\/span> Calories: <\/span>199<\/span>kcal<\/span><\/span><\/div>\n \n \n <\/div>\n \n \n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

          With a rainbow of colours and packed full of nutrients, these stuffed capsicums are a great and tasty option to take for lunch! Red capsicum are a great source of vitamin C, and vitamin A. Buy in bulk when they’re in season and freeze for use all year round.<\/p>\n","protected":false},"author":3,"featured_media":14679,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2377,2384,2374],"tags":[],"class_list":["post-6638","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-freshstart","category-lunch","category-recipes","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/6638","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=6638"}],"version-history":[{"count":1,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/6638\/revisions"}],"predecessor-version":[{"id":16167,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/6638\/revisions\/16167"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media\/14679"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=6638"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=6638"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=6638"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}