Picture 1 is the ingredients for capsicum stuffed.
Picture 2 is the ingredients for the sauce.
圖一是彩椒烤盅的材料，圖二是醬汁材料。

1. Mash 1/2 of the chick peas.
2. Finely chop the mushrooms and add some olive oil and salt, microwave for 1 min.
3. Mix mushrooms, chick peas, Weet-bix, egg(optional), tapioca starch, and seasoning. (If you don't have Weet-bix, you can use a spoon of flour or oatmeal.)
1. 半罐鷹嘴豆泥壓碎。
2. 蘑菇切碎，淋橄欖油、灑鹽，微波1分鐘。
3. 混合均勻蘑菇、鷹嘴豆泥、壓碎Weet-bix 、蛋、樹薯粉、調味料（如果沒有Weet-bix ，也可用一匙麵粉或麥片替代）

1. Cut the top of the capsicums and remove the seeds.
2. Finely chop the capsicum tops and oregano, and mix with the filling from step 2.
1. 彩椒去頭去籽。
2. 彩椒頭切小塊、奧勒岡切碎，與步驟2的餡料混合。

1. Stuff the capsicums with the fillings until half and put some pizza cheese in the middle.
2. Stuff the rest of the filling until full, and air fry at 180⁰C for about 20 mins.
3. Put some pizza cheese again on the top and air fry another 5 mins.
1. 把餡料鋪進彩椒內，鋪半滿後，在中間放些許披薩起司。
2. 餡料撲滿彩椒，氣炸180度20分鐘。
3. 彩椒頂部灑上些許起司，再烤5分鐘。

1. While waiting for the capsicums roasting, you can start making the sauce:
Finely chopped oregano+tomato sauce+Italian herbs, and microwave for 1 mins.
2. Take out the capsicums stuffed, and dip with the sauce. The melting cheese with moist and soft filling and sweet capsicum, really so enjoyable 😋
1. 等待彩椒烤炙的空檔，可以準備醬汁：切碎奧勒岡，加上些許義大利香料與番茄醬，微波1分鐘。
2. 烤箱取出彩椒烤盅，淋上醬汁一起吃，融化的起司與非常濕潤、柔軟與香甜的內餡，超級滿足的😋