Stuffed Peppers

Name: Stuffed Peppers
Ingredients: 1 tbsp olive oil, plus additional for drizzling; 1 None zucchini, finely chopped; 8 oz butternut squash, peeled and chopped; 1 None red onion, thinly sliced; 2 cloves garlic, crushed; 1 pkg (1.25 oz) taco seasoning mix; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (14 oz) diced tomatoes; 4 small red peppers; 1 cup grated Cheddar cheese; 1/4 cup dried breadcrumbs; None None Cilantro leaves, to serve

12 ingredients

5 steps

Ingredients

1 tbsp olive oil, plus additional for drizzling
1 None zucchini, finely chopped
8 oz butternut squash, peeled and chopped
1 None red onion, thinly sliced
2 cloves garlic, crushed
1 pkg (1.25 oz) taco seasoning mix
1 can (15 oz) kidney beans, drained and rinsed
1 can (14 oz) diced tomatoes
4 small red peppers
1 cup grated Cheddar cheese
1/4 cup dried breadcrumbs
None None Cilantro leaves, to serve

Directions

1

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

Heat oil in a large skillet on medium heat. Add zucchini, squash, onion and garlic. Saute 10-15 mins, until tender. Add taco seasoning and cook, stirring, 30 seconds, until aromatic. Stir in beans and tomatoes. Reduce heat to low and cook, stirring 2-3 mins, until sauce thickens slightly.
3

Slice tops off peppers and reserve. Remove seeds and membranes. Trim bottoms of peppers so they sit flat. Place peppers and tops on baking pan.
4

Spoon bean mixture into peppers. Drizzle with a little olive oil.
5

Bake 15 mins. Sprinkle with combined cheese and breadcrumbs. Bake a further 5-10 mins, or until tender. Top with cilantro leaves to serve.