Name: Mediterranean Stuffed Peppers
Prep time: 30 min
Cook time: 50 min
Yield: Serves 4
Ingredients: 1 cup McKenzie's Black Beans; 2 large red peppers; 2 large yellow peppers; 1 tbs olive oil; 1 small brown onion, peeled & finely chopped; 2 tsp McKenzie's Minced Garlic; 2 tsp ground cumin; 8 pancetta slices, chopped; 1 tsp tomato paste; 2 carrots, peeled and finely chopped; 400g can diced tomatoes; 1/2 cup parsley, chopped; 1 fresh red chilli, halved, deseeded and chopped (optional); To taste, McKenzie's Australian Natural Sea Salt; To taste, McKenzie's Whole Black Peppercorns; 50g parmesan cheese, grated

Serves 4

Prep 30 mins

Cook 50 mins

Step 1

Prepare and cook black beans as per directions on pack. Drain thoroughly. Set aside.

Step 2

Preheat the oven to 200ºC. Cut the peppers in half lengthways and scoop out the seeds. Place the peppers in a baking tray, drizzle with oil and roast for 10-15 minutes. Meanwhile, heat the oil in a large non-stick frying pan. Add the onion, garlic and cumin and cook for 5 minutes, until soft and fragrant. Add pancetta and fry until lightly browned.

Step 3

Add the tomato paste and carrots and fry for 2 minutes. Add the remaining ingredients except the cheese. Simmer for 15 – 20 minutes until the vegetables are soft and the juice has reduced.

Step 4

Remove the pepper halves from the oven and divide the filling between them. Cover with foil and cook for a further 10-15 minutes. Remove foil, drain excess juice and sprinkle a generous handful of cheese over each pepper. Return to the oven for 10-15 minutes, until cheese melts.

McKenzie’s Black Beans can be replaced with McKenzie’s White Beans or Borlotti Beans.

Mediterranean Stuffed Peppers