Stuffed Peppers

Name: Stuffed Peppers
Ingredients: 1 tablespoon olive oil plus additional for drizzling; 1 zucchini finely chopped; 8 ounces butternut squash peeled and chopped; 1 red onion thinly sliced; 2 cloves garlic crushed; 1 1/4 ounces taco seasoning mix; 15 ounces kidney beans drained and rinsed; 14 ounces diced tomatoes; 4 red peppers small; 1 cup cheddar cheese grated; 1/4 cup dried breadcrumbs; cilantro leaves to serve

12 ingredients

5 steps

Ingredients

1 tablespoon olive oil plus additional for drizzling
1 zucchini finely chopped
8 ounces butternut squash peeled and chopped
1 red onion thinly sliced
2 cloves garlic crushed
1 1/4 ounces taco seasoning mix
15 ounces kidney beans drained and rinsed
14 ounces diced tomatoes
4 red peppers small
1 cup cheddar cheese grated
1/4 cup dried breadcrumbs
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.