Mexican Stuffed Capsicums


  • 4 capsicums (large)
  • 2 cups mixed vegetables (fresh or frozen)
  • 1 cup firm tofu
  • 400g canned black beans
  • 1 can tomato puree
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp ground chilli
  • 1 avocado (small)
  • 4 tbsp greek yoghurt
  • 1/4 cup grated cheese
  • olive oil spray (for cooking)


  • Prep Ingredients: Finely chop mixed vegetables, grate tofu and rinse and drain black beans.
  • 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.