Mexican-Spiced Stuffed Capsicums

Ingredients

• 2 tsp ground Ground cumin
• 1 tsp ground Ground coriander
• 1 tsp smoked Smoked paprika
• 1 tsp dried Dried oregano
• 0.5 tsp Chilli flakes
• 1 tbsp light Tamari
• 40g / 1.4oz roughly chopped Almonds
• 0.25 cup roughly chopped Coriander leaves
• 4 red Red capsicums
• 1 tbsp extra virgin Extra virgin olive oil
• 0.5 finely diced Red onion
• 150g / 5.3oz finely diced Sweet potato
• 1 finely diced Zucchini
• 2 crushed Garlic cloves
• 200g / 7.05oz firm Firm tofu
• 400g / 14.1oz drained and rinsed Black beans

Preparation

1. Preheat the oven to 180°C (356°F).
2. Heat 1 tbsp extra virgin olive oil in a large frying pan over medium heat. Sauté 0.5 finely diced red onion until soft and translucent.
3. Add 150g finely diced sweet potato, 1 finely diced zucchini, and 2 crushed garlic cloves. Cook until sweet potato softens, about 5-6 minutes.
4. Crumble 200g firm tofu into the pan. Add 400g drained and rinsed black beans, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1 tsp dried oregano, and 0.5 tsp chilli flakes. Cook for 2-3 minutes.
5. Stir in 1 tbsp light tamari, 40g roughly chopped almonds, and 0.25 cup roughly chopped coriander leaves. Season with salt and pepper. Set aside to cool slightly.
6. Cut a hole in the top of 4 red capsicums and remove seeds. Fill capsicums with the mixture.
7. Place capsicums on a baking tray and bake for 30 minutes or until softened and slightly wrinkled.