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Taco Bell Peppers

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Serves 5

Capsicum (bell peppers) stuffed with beef and bean taco sauce and baked to soft, gooey perfection.

Per serve: 1234.8kj (294cals); 8g total fat (3g saturated fat)


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You’ll need

Taco Sauce
1 tsp olive oil
300g extra lean beef mince
160g onion (1 large), chopped
2 garlic cloves, minced
120g (2) celery stalks, finely chopped
400g can chopped tomatoes
400g can red kidney beans
400g can brown lentils
2 tsp cumin
1 tsp smoky paprika
1 tsp chilli powder (optional)
1 cup beef stock
1 cup water
2 tbsp chopped coriander stalk
Salt and pepper

4 x 275g red or yellow capsicums (known as bell peppers)
8 tsp light sour cream
Coriander for garnish

Let’s go

Heat oven to 180°c, conventional.

Heat oil in a large non-stick frying pan and add mince, onion, garlic and celery. Cook for 8 minutes or so until beef is browned and vegetables are softened. Add remaining taco sauce ingredients and bring to a simmer. Simmer for 10 minutes.

While taco sauce is cooking, cut the tops off the capsicum (but keep them) and scoop out the seeds and as much white membrane as you can. Place on an oven tray lined with baking paper.

Fill each capsicum with taco sauce mixture and replace the capsicum tops. Bake in the oven for 45 minutes until capsicums are soft and tender but still holding their shape.

Serve with a little dollop of sour cream and a sprinkling of coriander.

Cook’s Notes
If you have vegetarians in the house or just feel like a night off meat, replace the mince with an extra can of kidney beans or lentils.

Why it’s good for you
What could be better for you than a light taco sauce made with lean beef, beans, lentils and plenty of vegetables, all stuffed into a big red capsicum (bell pepper)? Red capsicum is a fantastic source of Vitamins C and A, couple that with the iron found in the beef, beans and lentils plus big fibre and you’ve got a wonderfully healthy, tasty dinner.
Per serve: 1234.8kj (294cals); 8g total fat (3g saturated fat); 10g fibre

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