Bean Stuffed Peppers

Name: Bean Stuffed Peppers
Ingredients: 1 tbsp olive oil, plus extra for drizzling; 1 None zucchini, finely chopped; 1 None small butternut squash, peeled, deseeded, chopped; 1 None red onion, halved, sliced; 2 cloves garlic, minced; 1 oz taco seasoning mix; 1 (13.5 oz) can Mexican-style beans; 1 (13.5 oz) can chopped tomatoes; 4 None red peppers, tops sliced off, seeds removed; 3.5 oz Cheddar cheese, grated; 1/4 cup fresh breadcrumbs; None None chopped fresh cilantro leaves, for garnish; None None sour cream and salad, to serve

13 ingredients

4 steps

Ingredients

1 tbsp olive oil, plus extra for drizzling
1 None zucchini, finely chopped
1 None small butternut squash, peeled, deseeded, chopped
1 None red onion, halved, sliced
2 cloves garlic, minced
1 oz taco seasoning mix
1 (13.5 oz) can Mexican-style beans
1 (13.5 oz) can chopped tomatoes
4 None red peppers, tops sliced off, seeds removed
3.5 oz Cheddar cheese, grated
1/4 cup fresh breadcrumbs
None None chopped fresh cilantro leaves, for garnish
None None sour cream and salad, to serve

Directions

1

Preheat oven to 400°F. Line a baking tray with foil.
2

Heat oil in a frying pan over medium heat. Add zucchini, squash, onion and garlic. Cook, stirring, for 10-15 mins, or until tender. Add taco seasoning. Cook, stirring, for 30 seconds, or until fragrant. Stir in beans and tomatoes. Reduce heat to low and cook, stirring, for 2-3 mins, until sauce thickens slightly.
3

Arrange peppers and lids on prepared tray, trimming bases of peppers so they sit flat. Spoon bean mixture into peppers. Drizzle a little olive oil over top and bake for 15 mins. Sprinkle with cheese and breadcrumbs. Bake for 5-10 mins, until tender.
4

Sprinkle with cilantro and put lids back on. Serve with sour cream and salad.