Cheesy Mexican Bacon & Black Bean Stuffed Capsicum

• Meanwhile, finely chop garlic. Grate carrot. Drain and rinse black half the beans.

• In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and vegetable stock powder, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• When capsicums have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon with black beans and carrot, breaking up with a spoon, until golden, 4-6 minutes. • Add Mexican fiesta spice blend, tomato paste and remaining garlic, and cook, until fragrant, 1-2 minutes. • Stir in the water (for the sauce), brown sugar and butter, and simmer, until slightly thickened, 1-2 minutes. Season with salt and pepper.

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