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Get Healthy With Capsicum
Spicy Bean & Pepe® Sweet Capsicum Stew With Char-grilled Chilli Cornbread
Serves 6 to 8
1 ½ (one and a half) tablespoons vegetable oil
1 large onion, sliced
2 cloves garlic, crushed
4 Pepe® Sweet Capsicums (green, orange, red and yellow), seeded and thickly sliced
400g tin chopped tomatoes
2 tablespoons tomato ketchup
2 to 3 teaspoons Mexican chilli powder
½ (half) teaspoon dried oregano
300g tin kidney beans, drained
Sweat the onion and garlic in a large heavy pan until soft.
Add the capsicums and cook 10 to 15 minutes.
Add the tomatoes. Stir to combine, turn up the heat and add remaining ingredients.
Bring to simmering point, turn down heat, cover with a lid and simmer 40 to 50 minutes.
Spoon into a serving bowl and serve with fingers of char-grilled chilli cornbread.
Char-grilled Chilli Cornbread
180g softened unsalted butter
150g polenta (yellow cornmeal)
65g caster sugar
4 large eggs
180g plain flour
1½ (one and a half) teaspoons salt
1 teaspoon baking powder
450g tin creamed corn
2 chopped green or jalapeno chillies
100g grated cheddar cheese
Preheat oven to 190°C.
Line a 23 cm square tin with non-stick baking paper.
Cream the butter and sugar.
Add the eggs one at a time.
Fold in the sifted flour, salt and baking powder.
Stir through the corn, chillies and cheese.
Bake 35 to 45 minutes or until a skewer inserted in the centre comes out clean.
Remove from tin and leave to cool. Cut into thick fingers.
Lightly spray top and bottom with oil and char-grill over medium-high heat.
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