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Stuffed capsicums with white beans and thyme
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Ingredients:
  • 4 red capsicums (ones that can sit upright)
  • 3 bacon rashers, cut into matchsticks
  • 1 garlic clove, finely chopped
  • 1 onion, finely chopped
  • 2 celery stalks, finely chopped
  • 400g canned cannellini beans, rinsed, drained
  • 2 tsp fresh thyme leaves
  • 18.20 gm extra virgin olive oil
  • Salad leaves, to serve
Instructions:
  • Preheat the oven to 250°C. Stand whole capsicums upright on a baking tray, then cover the stalks with foil to avoid burning. Roast for about 15 minutes or until the skin blisters and the flesh softens.
  • Preheat oven to 200°C. Place capsicums in a plastic bag to sweat for 5 minutes, then peel. Cut a 2cm lid off the top of the capsicums, remove membrane, seeds, and liquid.
  • In a non-stick frying pan over medium-high heat, cook the bacon, stirring, until it starts to brown (1-2 minutes). Add garlic, onion, and celery and stir until starting to soften (about 3 minutes). Mix in beans, thyme, and oil, then warm through for 1 minute. Remove from heat, and season with sea salt and pepper to taste.
  • Arrange capsicums on baking tray, stuff each with about 2/3 cup of bean mixture, and cover with caps. Bake stuffed capsicums for 5 minutes, or until heated through. Serve with salad.

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