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Home > Recipes > Bean and broccoli stuffed capsicums

Bean and broccoli stuffed capsicums
( SERVES 4 )

Jan Bilton

Publication: Regional Newspapers

Regional Newspapers

Ratings: No ratings yet

Bean and broccoli stuffed capsicums

No ratings yet

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

Ingredients

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

Directions

  1. 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.
  2. Preheat the conventional oven to 190C.
  3. 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.
  4. Spoon the tomatoes around the peppers in the baking dish. Bake for about 15 minutes or until hot and the cheese is melted.

Read more

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

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http://www.bite.co.nz/recipe/14070/Bean-and-broccoli-stuffed-capsicums/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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