Stuffed-Capsicum Fiesta

Nutrition per serve

Ingredients

• 2pcs capsicum
• 2pcs small sweet potato
• 20g Tex-Mex seasoning
• 380g kidney beans
• 2clov garlic
• 100g rocket leaves
• 50g feta
• 23ml olive oil
• 10ml red or white wine vinegar
• 30ml mayonnaise

Method

1. Step 1 — Roast capsicum
   Preheat the oven to 200C, fan-forced. Line 2 oven trays with baking paper. Halve the capsicums, discarding the seeds but leaving the stems intact. Put the capsicum halves, cut-side up, on a lined tray. Season with salt and pepper and roast for 20 mins or until tender.
2. Step 2 — Roast sweet potato
   Meanwhile, cut the unpeeled sweet potatoes into 2cm-chunks. Put the sweet potato on the remaining lined tray. Drizzle with 2 tsp olive oil, scatter over half the Tex-Mex seasoning, season with salt and pepper and toss to combine. Roast for 20 mins or until just tender.
3. Step 3 — Add beans
   While the sweet potato is roasting, drain and rinse the beans. Crush or finely chop the garlic. Add the beans, garlic and remaining Tex-Mex seasoning to the tray with the sweet potato and, using tongs, toss to combine. Roast for a further 8 mins or until the sweet potato is tender and the beans are hot.
4. Step 4 — Make salad
   Whisk 1 tbs olive oil and 2 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the rocket and feta and toss to combine. Combine 2 tbs mayonnaise and 3 tsp water in a separate bowl.
5. Step 5 — Serve up
   Fill each capsicum with the sweet potato mixture (there will be some sweet potato mixture remaining) and drizzle with the mayo. Pop the stuffed capsicums and rocket salad on the table for everyone to help themselves. Enjoy!
6. Step 6 — Feed A Crowd
   Got any leftovers in the fridge that need using up? Add sliced cucumber, avocado or tomato to your salad for extra salad goodness.

Allergens

Sulfit, Eier, Milch