Mexican nacho capsicums

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 4 red capsicums, halved, seeds removed
  
• spray oil
  
• 1 small onion, finely diced
  
• 250g lean beef mince
  
• ½ teaspoon paprika
  
• ½ teaspoon cumin
  
• ¼–½ 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
  
• ½ cup grated reduced-fat cheddar (we used Noble)
  
• 2 cups plain corn sweetcornXchips, to serve

• Salsa
  
• ¾ cup frozen corn sweetcornXkernels, defrosted
  
• 1 avocado, finely diced
  
• 2 tablespoons lime juice

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Instructions

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1. Preheat oven to 200°C. Line a baking tray with baking paper. Place capsicum halves on tray, cut side up.
2. 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.
3. 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.
4. Meanwhile, in a bowl gently combine corn, avocado and lime juice. Serve capsicums with salsa and corn chips.

Variations

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

Nutrition info (per serve)

Calories 418 cal

Kilojoules 1750 kJ

Total fat 18 g

Saturated fat 6 g

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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.

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First published: Nov 2017

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