Mexi Stuffed Capsicums
Ingredients
- 1/2 cup black beans drained & rinsed
- 1/2 to mato cut into small cubes
- 1/4 red onion diced
- 1/2 teaspoon ground cumin
- 1/2 red capsicum deseeded
- 1 teaspoon extra-virgin olive oil
- 30 g Dodoni feta cheese crumbled
Ingredients for Serving
- 1/2 cup rocket leaves
- 1/3 avocado cut into cubes
- 1 teaspoon extra-virgin olive oil
- salt & pepper to taste
Instructions
- Preheat the oven to 200°C on a fan forced setting.
- In a bowl, combine the black beans, tomato, red onion and ground cumin and stir well.
- Place the red capsicum on a baking tray and fill with the black bean mixture. Drizzle over the olive oil.
- Cover the tray in foil and put in it into the oven to cook for 20-25 minutes, until the capsicum has softened.
- Remove the tray from the oven and crumble the feta over the stuffed capsicum. Place back into the oven uncovered for another 10 minutes.
- Once cooked, transfer the stuffed capsicum onto a plate.
- Add the side salad of rocket and avocado to the plate and drizzle with olive oil. Season everything with salt and pepper to serve.