Mexican Stuffed Capsicums


  • 4 large capsicums
  • 2 cups of mixed vegetables, finely chopped (fresh or frozen)
  • 1 cup of hard tofu, grated
  • 1 can of black beans, rinsed and drained
  • 1 can of tomato puree
  • 1 tsp of each spice (cumin, paprika, ground chilli)
  • Olive oil spray (for cooking)
  • 1 small avocado
  • 4 tbsp Greek yoghurt
  • 1/4 cup grated cheese


  • Preheat oven to 180C and prepare capsicums (cut top off and deseed).
  • Pre-roast capsicums for 5-10 minutes.
  • Spray a pan with olive oil, add vegetables and sautee.
  • Add grated tofu, black beans, tomato puree, spices and cook for 2-3 minutes. Once cooked, set aside.
  • Fill capsicums with mixture and roast for 15- 20 minutes or until lightly charred
  • Serve with 1/4 avocado, 1 tbsp of yoghurt and sprinkle of cheese.

Vegan and dairy free adaptable:
Use plant based vegan yoghurt, cheese alternative or leave out.

Lactose free adaptable:
Use lactose free yoghurt, cheese alternative or leave out.