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Black Bean Stuffed Capsicums

Servings 2
Total Time 30 minutes

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 start
    Preheat oven to 220°C (or 200°C fan bake).
  • Cook filling
    Heat 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.
  • Capsicums
    Cut capsicums in half lengthways, from top to bottom, and scoop out core.
  • Fill up & bake capsicums
    Place 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.
  • Serve
    Topped with coriander
Calories: 185kcal