INCREDIBLE STUFFED VEGETABLES

Cooking Instructions:

• Preheat the oven to 200ºC/180ºC fan forced. Grease and line 2-3 large baking dishes. Divide HARVEST GOURMET Incredible Mince into three equal size portions.
• Pierce the sweet potatoes all over with a fork; wrap in aluminum foil and roast in the oven for approx. 30 minutes.
• Meanwhile, mix 1/3 of the HARVEST GOURMET Incredible Mince with Italian herbs and half the garlic. Spoon mixture into capsicums; place them on a prepared baking dish. Bake for 12-18 minutes or until capsicum is just tender and mince is cooked though. Cover and keep warm.
• Whilst the capsicums are baking; heat oil in a medium frying pan over medium heat. Cook 1/3 of the HARVEST GOURMET Incredible Mince 4-5 minutes, add cherry tomatoes and spinach; cook a further 2-3 minutes or until cooked through and spinach is wilted. Spoon mixture over the mushrooms and sprinkle with grated cheese. Add to oven for 5-8 minutes. Sprinkle over pine nuts. Cover and keep warm.
• Remove the cooked potatoes from the foil and halve lengthways. Slightly loosen the inside with a fork to make a hollow. In same cleaned frying pan; cook remaining HARVEST GOURMET Incredible Mince with remaining garlic, cumin, ginger, chili powder and spring onion for 6-8 minutes or until cooked through, place in hollow of sweet potato and return to oven a further 5 minutes.
• Arrange stuffed veggies on serving platter and serve with vegan yoghurt.

Serve as a snack or part of a sharing dinner or starter.