Photography: Alan Benson

By Lucy Nunes

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Heart friendly, Kid friendly, Low Carb, Low cholesterol, Low fat
Course: Entree, Lunch, Main, Snacks
Favourite flavours: Chicken, Easy recipes, Saucy

INGREDIENTS

6 small red capsicum
1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, crushed
1½ cups (200g) diced smoked chicken or turkey
420g can baked beans
1 large tomato, diced
½ cup finely chopped parsley
¼ cup (15g) breadcrumbs

METHOD

1. Preheat oven to 220°C or 200°C fan. Slice tops off capsicum and set aside. Remove and discard seeds and ribs. Place capsicum in a small baking pan, sitting upright.

2. Heat oil in a large frying pan on medium. Cook onion and garlic for 3 minutes, stirring, until soft. Stir in chicken, baked beans, tomato, parsley and breadcrumbs and season to taste. Spoon mixture into each capsicum. Replace capsicum tops and cover with foil.

3. Bake for 35 minutes. Remove foil and bake for another 10 minutes, until capsicum is tender. Serve hot.