Herbies Spices Recipes
Creole Stuffed Capsicums
Description
Delicious, nutritious, colourful and tasty ... what more can you want? The secret is the Cajun Spice Mix.
Ingredients
At a glance
Miscellaneous
Vegetables & Vegetarian Dishes
Serves
4
8 small red capsicum
4 rashers smoked bacon or ham, cut into 1cm pieces
1 small clove garlic, crushed
2 teaspoons Herbie’s Spices Cajun Spice Mix
1 x 400g tin cannellini beans, rinsed and drained
1 x 400g tin kidney beans, rinsed and drained
1 cob corn, kernels removed
2 tablespoons finely grated parmesan
Salad:
2 tablespoons light mayonnaise
2 tablespoons finely grated parmesan
4 tablespoons hot water
1 cos lettuce, cut into 2cm shreds
Methods/steps
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Pre-heat oven to 170ºC.
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Cut the tops off the capsicums at the very top and scoop out the membrane and seeds. Set aside on baking tray.
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Saute bacon in a frying pan until starting to brown, then add garlic and spice mix.
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Stir until fragrant then add beans, corn and parmesan and stir to combine well.
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Stuff the bean mixture into the capsicum and place ‘lids’ back on. If necessary use a toothpick or skewer to hold lid in place.
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Drizzle with a little olive oil and bake for 45 minutes, or until capsicum flesh is tender.
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Mix mayonnaise and parmesan with hot water to make a runny dressing.
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Dress cos leaves and serve with 2 capsicums per person.
Additional Tips
They might say that life's too short to stuff a mushroom, but don't let that stop you from enjoying this classy version of the old 70's classic. In fact, this mixture can be used to stuff any other vegetable you like, either mushroom, potatoes or baby pumpkins.
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