Name: Chilli con lentil stuffed capsicums
Prep time: 15 min
Cook time: 165 min
Total time: 180 min
Yield: 6
Ingredients: 3 red capsicums, halved lengthways; 500g tomato, onion and garlic pasta sauce; 2 Tbsp extra virgin olive oil; 1 brown onion, finely diced; 2 cloves garlic, minced; 2 tsp ground cumin; 1 tsp ground cinnamon; 1/2 tsp ground chilli; 1 tsp dried oregano; 1/2 bunch coriander, leaves picked, stalks washed and finely chopped; 400g can brown lentils, drained, rinsed; 400g can red kidney beans, drained, rinsed; 400g can chopped tomatoes; 125ml vegetable stock; 200g sweet potato, peeled, diced into 1cm cubes; Sea-salt flakes and freshly ground black pepper, to season; 1/2 cup shredded tasty cheese; 12 slices sourdough, toasted; Sour cream, to serve; Diced avocado, to serve; Corn chips, to serve

Chilli con lentil stuffed capsicums

Because slow cooking isn’t just for stews.

Serves 6

Prep

15M

Cook

2H 45M

Total

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Feast your eyes on this colourful Mexican snack. And don’t skimp on the crunchy corn chips!

Ingredients

3 red capsicums, halved lengthways

500g tomato, onion and garlic pasta sauce

2 Tbsp extra virgin olive oil

1 brown onion, finely diced

2 cloves garlic, minced

2 tsp ground cumin

1 tsp ground cinnamon

1/2 tsp ground chilli

1 tsp dried oregano

1/2 bunch coriander, leaves picked, stalks washed and finely chopped

400g can brown lentils, drained, rinsed

400g can red kidney beans, drained, rinsed

400g can chopped tomatoes

125ml vegetable stock

200g sweet potato, peeled, diced into 1cm cubes

Sea-salt flakes and freshly ground black pepper, to season

1/2 cup shredded tasty cheese

12 slices sourdough, toasted

Sour cream, to serve

Diced avocado, to serve

Corn chips, to serve

Method

Using a teaspoon, remove and discard seeds and white membrane from inside capsicums. Pour pasta sauce into base of a large roasting pan, then arrange capsicum halves, cut-side up, in sauce.

Heat oil in a large heavy-based saucepan over a medium heat. Add onion and garlic and cook for 2 minutes. Add cumin, cinnamon, chilli, oregano and coriander stalks and cook, stirring, for 1 minute or until fragrant. Add lentils, beans, tomatoes and stock and bring to the boil. Stir in sweet potato. Remove pan from heat and season.

Preheat oven to 140C. Spoon hot mixture into capsicums. Cover roasting pan with baking paper then tightly with foil and roast for 2 hours 30 minutes. Remove foil and baking paper and scatter cheese over capsicums. Increase oven to 250°C and roast for a further 5 minutes or until cheese has melted. Serve each capsicum on 2 sourdough slices topped with sour cream, avocado, corn chips and coriander leaves.

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Ingredients

Method

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