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McKenzies Foods logo Recipe photo of Mediterranean Stuffed Peppers
Serves
4
Prep
30
mins
Cooking
50
mins
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Home » Recipes » Appetisers » Mediterranean Stuffed Peppers

Mediterranean Stuffed Peppers

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Directions
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.

Step 3

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 4

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 5

Remove the pepper halves from the oven and divide the filling between them. Cover with foil and cook for a further 10-15 minutes.

Step 6

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.

Tips

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

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 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

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Related Products


  • McKenzie's Black Beans 375g

  • McKenzie's Natural Salt & Pepper Grinder 85g

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