Mexican Beef Mince & Lentil Stuffed Capsicum

• beef mince (lean)200 g
• canned brown lentils120 g
• red capsicum2 whole
• olive oil15 ml
• garlic3 cloves
• canned diced tomatoes150 g
• frozen corn60 g
• ground cumin4 g
• smoked paprika3 g
• chilli powder2 g
• dried oregano2 g
• salt4 g
• black pepper1 g
• long-grain white rice70 g
• lime1 whole
• fresh coriander10 g
• spring onion2 stalks

1. 1Preheat the oven to 200°C. Cook the rice in 140 ml of water with a pinch of salt — bring to a boil, reduce heat, cover, and simmer for 12 minutes. Remove from heat and rest covered for 5 minutes.
2. 2Slice the capsicums in half lengthways and remove the seeds. Place them cut-side up in a baking dish, drizzle with a little olive oil, and roast for 15 minutes until slightly softened.
3. 3While the capsicums roast, heat olive oil in a pan over medium-high heat. Add the beef mince and cook for 5–6 minutes, breaking it up, until browned all over.
4. 4Crush the garlic and add to the pan along with cumin, smoked paprika, chilli powder, and oregano. Stir for 1 minute until fragrant.
5. 5Rinse and drain the canned lentils and add to the pan with the diced tomatoes and frozen corn. Stir and simmer for 5 minutes. Mix in the cooked rice and season with salt and pepper.
6. 6Spoon the beef and lentil mixture generously into the roasted capsicum halves. Return to the oven for 10 minutes until everything is heated through and the edges of the capsicum are caramelised.
7. 7Squeeze lime juice over the filled capsicums, scatter with sliced spring onion and fresh coriander, and serve on a plate.

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