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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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These stuffed capsicums not only look great, they taste amazing! Super easy to make and ready in 20 minutes, great for those meat free meal options.
1 Pre-heat oven to 180° on fan bake. Cut a large circular hole around the stem on the top of each capsicum. Pull out the stem and remove seeds from the inside of the capsicum. Place capsicums in a greased roasting dish, stacked next to each other to help them stand up.
2 Heat 1 tablespoon oil in a large frying pan. Add the onion and cook until soft. Stir in the lentils, chilli beans, tomatoes, carrot and Worcestershire sauce. Stir well and simmer uncovered for 10-15 minutes, until sauce is thickened.
3 Stuff each capsicum with the lentil mix and top with a sprinkle of cheese. Bake in the oven for 10-15 minutes, or until the cheese is melted and capsicums are softened.
4 Serve alongside mixed salad greens.
Make it gluten free: Check chilli beans, canned tomatoes and Worcestershire sauce are gluten free.
Calories 351 cal
Kilojoules 1470 kJ
Total fat 13 g
Saturated fat 6 g
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