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Bean and broccoli stuffed capsicums
( SERVES 4 )

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Butter or lima beans have a pale creamy ‘buttery’ colour and nutty flavour.

4	Red capsicums
2 Tbsp	Olive oil
1 medium	Onion
4	Garlic cloves, crushed
2 cups	Broccoli florets
1 can	Butter beans, 390g can, drained and rinsed
3 Tbsp	Lemon juice
125 g	Fresh mozzarella, diced
1 can	Crushed tomatoes, approx 400g

Halve the capsicums lengthwise, seed and remove any large ribs. Place in a microwave dish suitable also for a conventional oven, cover and cook on high power for 3-4 minutes, until softened.
Preheat the conventional oven to 190C.
Heat the oil in a large frying pan. Sauté the onion, until softened. Add the garlic, broccoli, beans and lemon juice and heat through. Season with salt and pepper to taste. Fold in the mozzarella and fill the peppers.
Spoon the tomatoes around the peppers in the baking dish. Bake for about 15 minutes or until hot and the cheese is melted.

Take a look Jan's feature on dried and canned beans for more recipes.