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Stuffed capsicums make for a hearty dinner in a short time! They come in so many different varieties from around the world. We’ve created a delicious Mexican version! This version leaves the capsicums raw, making it a quick and easy option for lunches or dinner, and perfect for hot summer days. Serve with a fresh Mexican inspired salad or rice & salsa.

 Serves 4

Ingredients

4 capsicums, halved, red & yellow are sweeter
1 fresh chilli, deseeded and thinly sliced
1 red onion, diced
1 tsp smoked paprika
1 tsp ground cumin
2 garlic cloves
1 bunch of coriander
Olive oil
2 capsicums, deseeded and chopped
1 x 400 g can chickpeas, drained and rinsed
1 x 400 g can black beans, drained and rinsed
1 bottle Passata (100% organic, where possible).
Vegan queso

Method

1. Preheat oven to 350ºF (180ºC).

2. In a food processor, process together the chilli, onion, paprika, cumin, garlic, stalks of coriander and 2 tbsp of olive oil.

3. Heat pan on medium heat, add in prepared chilli paste, peppers, chickpeas and black beans,

4. Add a pinch of salt and pepper, and pour in passata.

5. Stir well, place lid on and simmer for 10-15 minutes until sauce slightly thickens.

6. Stuff peppers with chilli, top with cheese or our fave vegan queso and roast for 10-15 minutes.

7. Top with fresh avocado and cilantro.


About The Author

Food Matters

Food Matters is about uncovering the secrets of natural health to help you achieve optimum wellness. This media conglomerate incorporates inspiring documentaries, wellness guides, nutrition tips, recipes, health coaches and so much more to help your achieve your very best health outcomes.

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