Cajun Stuffed Capsicum

This is a great, nutritious dinner, or individual capsicum can be served as part of a buffet.  Leftover filling can be wrapped in a tortilla, or eaten as a salad on it's own.  Cajun seasoning is a flavoursome blend of paprika, pepper, dried herbs and aromatics.

8 small red capsicum
4 rashers smoked bacon or ham, cut into 1cm pieces
1 small clove garlic, crushed
2 teaspoons Cajun seasoning
1 x 400g tin cannellini beans, rinsed and drained
1 x 400g tin kidney beans, rinsed and drained
1 cob corn, kernels removed
2 tbsp finely grated parmesan
salad:
1 cos lettuce, cut into 2cm shreds
2 tbsp light mayonnaise
2 tbsp finely grated parmesan
4 tbsp hot water

Pre-heat oven to 170C.  Cut the top off the capsicum at the very top and scoop out the membrane and seeds.  Set aside on baking tray.

Saute bacon in a frying pan until starting to brown, then add garlic and spice mix.  Stir until fragrant then add beans, corn and parmesan and stir to combine well.

Stuff the bean mixture into the capsicum and place ‘lids’ back on.  Drizzle with a little olive oil and bake for 45 minutes, or until capsicum flesh is tender.

Mix mayonnaise and parmesan with hot water to make a runny dressing.  Dress cos leaves and serve with 2 capsicum per person.

Serves 4.