These cosy stuffed capsicums are hearty, warming and packed with flavour, making them perfect for cooler evenings while still feeling light enough for an easy weeknight dinner.

Ingredients (serves 4):

• 4 medium green capsicums, halved and de-seeded
• 1 medium sweet potato, peeled and diced
• 150g cottage cheese
• 30g parmesan, grated
• 2 tbsp garlic-infused olive oil
• 2 tbsp chopped chives
• 1 tsp smoked paprika
• 40g baby spinach, chopped
• Salt and cracked black pepper
• 2 tbsp pumpkin seeds (optional, for topping)

Method:

1. Preheat oven to 200°C, roast the sweet potato with 1 tbsp garlic-infused oil, smoked paprika, salt and pepper for 20 minutes until soft.
2. Place the capsicum halves cut-side up on a lined tray and brush with the remaining garlic-infused oil.
3. Mash the roasted sweet potato, then mix in cottage cheese, parmesan, chives and spinach until well combined.
4. Spoon the filling into the capsicums and top with pumpkin seeds if using.
5. Bake for 25 minutes until the capsicums are tender and the tops are golden.
6. Serve warm with a simple green side or on their own.