Mexican nacho capsicums

Author: Megan Cameron-Lee

Photographer: Mark O'Meara

Nachos are always a family favourite and this meat-free version is sure to be a hit!

Serves: 4

Time to make: 30 mins

Ingredients

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Preheat oven to 200°C. Line a baking tray with baking paper. Place capsicum halves on tray, cut side up.
Spray a large non-stick frying pan with oil and set over a medium heat. Gently fry onion for 2 minutes, or until just softened. Add mince and spices. Cook, stirring to break up mince, for 2 minutes. Add tomato paste, tomatoes and kidney beans and simmer for a further 2 minutes. Add up to ¼ cup of water to thin mixture if needed.
Place beef mixture into capsicum halves and top with grated cheese. Cover with a sheet of baking paper and a sheet of foil. Bake for about 10 minutes. Remove foil and paper and bake for a further 10–15 minutes, or until cheese is melted and capsicums are heated through.
Meanwhile, in a bowl gently combine corn, avocado and lime juice. Serve capsicums with salsa and corn chips.

Make it vegan: Use Sanitarium Vegie Delights vege mince and vegan cheddar.

Calories 418 cal

Kilojoules 1750 kJ

Protein 26 g

Total fat 18 g

Saturated fat 6 g

Carbohydrates 30 g

Sugar 15 g

Dietary fibre 12 g

Sodium 250 mg

Calcium 190 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.