Dairy Free
Gluten & Grain Free
Egg Free
Nut Free
A lovely version of stuffed capsicums, with a Mexican taste and excluding the meat.
Serves: 6
Prep time: 15 mins
Cooking time: 45 mins in oven
OR 3 hrs in slow cooker on high
Ingredients
- 2 tbsp olive oil
- 1 tsp Mexican Spice Powder
- 1 cup mushrooms, finely diced
- 1 cup pumpkin, finely diced
- 1 large zucchini, finely diced
- 5 spring onions, thinly sliced
- 2 cloves garlic, crushed
- 2 x 425 cans kidney beans
- 1 x 400g can diced tomatoes
- 1 tbsp tomato paste
- 1 tbsp honey
- 1/4-1/2 cup coriander, finely chopped (garnish)
- coconut cream with a dash of lemon juice (to serve)
- 8 capsicums, red and / or green
Method
- Preset oven to 180°C (350°F). Omit if using slow cooker.
- Heat olive oil in frying pan and add Mexican Spice Mix. Stir for 1 minute, then add diced vegetables and garlic.
- Fry, stirring for 12-15 minutes until browning.
- Add kidney beans, tomatoes, tomato paste, honey, and coriander and cook 3-5 mins.
- Core capsicums and remove membranes and seeds.
- Stand each one in baking dish or slow cooker dish and fill with mixture.
- If cooking in the oven, drizzle olive oil over them, and bake for 15-20 minutes.
- If using slow cooker, pour a little water into the base or the pot and bake capsicums for 3 hours on High.
- Serve with coconut cream mixed with lemon juice and chopped coriander over the top.
Notes
Capsicum skins will be firm if oven cooked, and soft if cooked in the slow cooker.
