Mexican nacho capsicums
Nutrition Info.(per serve)
4 red capsicums, halved, seeds removed
1 small onion, finely diced
250g lean beef mince
1/2 teaspoon paprika
1/2 teaspoon cumin
1/4–1/2 teaspoon chilli powder, to taste
2 tablespoons no-added-salt tomato paste
2 tomatoes, finely diced
400g can no-added-salt kidney beans, rinsed and drained
1/2 cup grated reduced-fat cheddar (we used Noble)
2 cups plain corn sweetcornXchips, to serve
3/4 cup frozen corn sweetcornXkernels, defrosted
1 avocado, finely diced
2 tablespoons lime juice
Total fat 18g
Saturated fat 6g
Dietary fibre 12g
- 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.
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