Stuffed Capsicum
Capsicums are one of those vegetables that take on a different flavour once cooked. Tender and flavourful, these capsicums are stuffed with a blend of tomatoes, onions, squash and seasonings, with the addition of mushrooms to lend a “meaty” touch.
Equipment
Ingredients
- 2 medium capsicums colour of choice
- 4 teaspoons olive oil divided
- ½ medium brown onion peeled and finely diced
- ¾ cup finely diced summer squash
- ¾ cup chopped Swiss brown mushrooms
- ½ cup canned fire-roasted diced tomatoes including juice
- ¼ cup tomato sauce
- 2 teaspoons Italian seasoning
- ¼ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Cut capsicums in half from top to bottom and seed them.
- Brush inside and tops of capsicums with 2 teaspoons olive oil.
- Set aside.
- In a frying pan, heat remaining oil over medium-high heat for 30 seconds.
- Add onion, squash and mushrooms.
- Stir-fry for 5 minutes until onions are tender.
- In a medium bowl, combine tomatoes, tomato sauce, Italian seasoning, smoked paprika, salt and pepper.
- Preheat air fryer at 180°C for 3 minutes.
- Evenly distribute mixture among the capsicum halves.
- Place two halves in the air fryer basket.
- Cook for 8 minutes.
- Transfer to a serving plate.
- Continue with remaining halves.
- Serve warm.