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Mexi Stuffed Capsicums
28’s Home Nutrition Program (portions based on our Women's 'Healthy Weight Maintenance' Eating Plan)
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Pin Recipe
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course
Dinner, Lunch
Cuisine
Mexican
Servings
1
Calories
501.8
kcal
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.
Keyword
Baked, Meat Free Ideas