Mexican Black Bean Stuffed Capsicums

• Meanwhile, roughly chop tomato and pickled jalapenos (if using). • Finely chop garlic. Grate carrot. • Drain and rinse black beans. • In a medium bowl, combine tomato and a drizzle of white wine vinegar and olive oil. Season.

• When capsicums have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, stirring, until tender, 2-3 minutes. • Add black beans, Tex-Mex spice blend, tomato paste and garlic and cook, stirring, until fragrant, 1-2 minutes. • Stir in the water (for the veggies), brown sugar, 1/2 the butter and 1/2 the vegetable stock pot and cook until slightly thickened, 1-2 minutes.

• Remove tray from oven and spoon filling into capsicum. • Sprinkle over shredded Cheddar cheese and bake until cheese is golden, 5-7 minutes.

• In a medium saucepan, combine the water (for the couscous) and remaining vegetable stock pot. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork. • SPICY! The pickled jalapenos are hot, use less if you're sensitive to heat. Stir through pickled jalapenos and remaining butter.