Loaded Taco Stuffed Capsicums

1. 1

   Preheat the oven or air fryer to 350°F. Halve the capsicums, drizzle with olive oil, season with salt, and bake for 25–30 minutes until softened.

2. 2

   Heat 1 tsp olive oil in a pan over medium heat. Add the diced onion and cook until caramelised, about 5 minutes.

3. 3

   Add the beef mince, drained lentils, taco seasoning, tomato paste and water to the pan. Cook, stirring occasionally, until the meat is browned and the mixture is heated through, about 8–10 minutes.

4. 4

   Scoop the cooked filling into the baked capsicum halves, sprinkle shredded mozzarella on top, and bake on the top rack for 10 minutes until the cheese is golden and bubbling.

For the salsa

5. 5

   combine diced tomatoes, maple syrup, ¼ diced onion, chopped coriander, lime juice, salt and pepper in a bowl; mix well.

For the guacamole

6. 6

   mash the avocado, then add ¼ diced onion, chopped coriander, lime juice, salt and pepper; stir until smooth.

7. 7

   Serve the stuffed capsicums with the tomato salsa, guacamole and a dollop of blended cottage cheese.