These Mexican inspired stuffed capsicums are a delicious and filling alternative to family Nacho’s. This is also a great way to use up excess capsicums from your garden.

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Ingredients:

• 2 tablespoons olive oil
• 1 medium brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 red chili, finely chopped
• 1 tablespoon ground cumin
• 2 teaspoon ground coriander
• 1 1/2 teaspoon smoked paprika
• 1 teaspoon dried oregano leaves
• 450g beef mince
• 1 tablespoon tomato paste
• 400g can crushed tomatoes
• 400g can kidney beans, rinsed, drained
• 1/3 cup fresh coriander leaves, chopped, plus extra, to serve
• 4 capsicums, halved, deseeded
• 1 cup coarsely grated Colby cheese
• 40g gluten-free corn chips, coarsely crushed
• Sour cream, to serve

Method:

1. Preheat your oven to 180*C fan forced and line the bottom of a flat baking tray with baking paper.
2. Heat 1 tablespoon of the oil over medium-low heat and cook the onion until soft. Add the garlic and chili and cook for 1 minute until the mix is nice and aromatic. Finish by adding the cumin, coriander, paprika and oregano and cook while stirring for 2 more minutes.
3. Increase heat to medium-high and add remaining oil. Cook the beef, breaking up with a spoon or spatula, for 5 minutes or until nicely browned. Stir in the tomato paste and then add the can of tomatoes.
4. Reduce heat to medium and cook, uncovered, stirring occasionally, for 6 minutes or so. The water from the tomatoes should have reduced down to give a nice thick sauce.
5. Add the kidney beans and cook, uncovered, for a further 4 minutes. Stir in the coriander season with salt and pepper.
6. Meanwhile, place the capsicum half’s, cut-side up, on the prepared tray. Spray with oil and season. Cover with foil and roast for 15 minutes or until starting to soften.
7. Divide the hot beef mixture into the capsicum halves.
8. Combine the cheese and corn chips in a bowl and top the beef with the cheese mixture.
9. Cook for a further 15 minutes or until golden and tender.
10. Sprinkle with coriander and top with a dollop of sour cream.

These stuffed capsicums are great on their own but also make an excellent side for burritos or quesadillas.