Before you start. Preheat oven to 220°C (or 200°C fan bake).
Prep filling. Prep onion, carrot, tomato and beans.
Cook filling. Heat oil in a medium fry-pan on medium-high heat. Add onion, carrot and a pinch of salt and cook for 2-3 minutes, until softening. Add paprika, coriander, cumin and salt and cook for about 30 seconds, until fragrant.
Add beans and corn and cook a further minute, stirring. Add stock and cook for a further 1-2 minutes, until reduced. Fold through tomato and spinach and cook for 1 minute, until spinach is wilted. Season with salt and pepper.
Meanwhile, prep capsicums. Cut capsicums in half lengthways, from top to bottom, and scoop out core.
Fill & bake capsicums. Place capsicum halves on a lined oven tray and season with salt and pepper. Fill with filling and crumble over feta. Bake for 12-14 minutes, until capsicums are tender.
To finish. Prep coriander.
Serve capsicums topped with coriander.
Notes
Energy 834 kJ | 199 kCal | Carbohydrates 24 g | Protein 11 g | Fat 5.2 g