Mediterranean Stuffed Peppers
Directions
Prepare and cook black beans as per directions on pack. Drain thoroughly. Set aside.
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.
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.
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 eacg 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.
- 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 garlic cloves, crushed
- 2 tsps 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 Natural Salt & Pepper
- 50g parmesan cheese, grated