MEXICAN BEEF ROASTED CAPSICUMS

Steal the staples of Mexican cuisine – beans and corn – for your stuffing, adding chipotle sauce and taco seasoning as a flavour shortcut. Easy!

Preparation time 20 mins Cooking time 1 hour 15 mins Serves 4

4 medium red capsicums

1 Tbsp extra virgin olive oil

1 medium onion, finely chopped 2 cloves garlic, crushed

500g turkey mince

30g sachet taco seasoning

400g can diced tomatoes

/ cup chipotle sauce

400g can black beans, drained, rinsed 125g can corn kernels, drained, rinsed 1 cup grated mozzarella cheese Lime wedges and sour cream,

to serve

SALSA

1 avocado, finely chopped

2 roma tomatoes, finely chopped / cup chopped coriander,

plus extra leaves, to serve Sea-salt flakes and freshly ground

black pepper, to season

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Cut capsicums in half lengthways through stems and remove seeds and membranes. Place halves, cut-side up, in a greased roasting pan. STEP 2 Heat oil in a large, non-stick frying pan over medium heat. Add onion and garlic, and cook, stirring, until onion is so . Add mince and cook, breaking up any lumps, for 5 minutes, or until mince has changed colour. Stir in the taco seasoning.

STEP 3 Add diced tomatoes, chipotle sauce, beans and corn. Stir to combine. Bring to a simmer. Cook, stirring, for 7-10 minutes, or until thickened.

STEP 4 Fill capsicum halves with mince mixture, mounding on top. Cover pan with foil. Bake for 40-45 minutes, or until capsicum is tender. Remove foil and sprinkle cheese evenly on top. Bake for a further 10-12 minutes, or until cheese has melted.

STEP 5 Meanwhile, for salsa, combine all ingredients in a bowl and season. Top capsicums with salsa and extra coriander, then serve with lime wedges and sour cream.