Ingredients

• 4 red capsicums (ones that can sit upright)
• 3 bacon rashers, cut into matchsticks
• 1 garlic clove, finely chopped
• 1 onion, finely chopped
• 2 celery stalks, finely chopped
• 400g canned cannellini beans, rinsed, drained
• 2 teaspoons fresh thyme leaves
• 1 tablespoon extra virgin olive oil
• Salad leaves, to serve

Method

• Step 1 Preheat oven to 250°C. Place whole capsicums upright on a baking tray and cover stalks with foil (to prevent from burning). Roast for 15 minutes or until skin blisters and flesh has softened.
• Step 2 Reduce oven to 200°C. Remove capsicums, seal in a plastic bag, set aside for 5 minutes to sweat, then peel. Carefully cut a lid 2cm from top of the capsicums, then scoop out and discard the membrane, seeds and any liquid.
• Step 3 Cook the bacon in a non-stick frypan over medium-high heat, stirring, for 1-2 minutes until starting to brown. Add garlic, onion and celery and stir for 3 minutes or until starting to soften. Stir in beans, thyme and oil, then warm through for 1 minute. Remove from heat, then season to taste with sea salt and pepper.
• Step 4 Place capsicums back on the baking tray, fill with the bean mixture (you'll need about 2/3 cup for each), then top with lids. Return stuffed capsicums to the oven for 5 minutes or until heated through. Serve with salad.