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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Stuffed capsicums are a great way to increase the vegetables in your dinner – these are filled with a herby chicken, spinach and couscous mix.
1 Heat the oven to 200°C/fan 180°C/ gas 6. Combine the tomatoes and spinach in a large heatproof dish, then cover and microwave on high for 2 min to wilt the spinach. Stir in the couscous, basil and chicken, then leave to stand for 5 min.
2 Meanwhile, slice the tops off the capsicums and set aside. Scoop out and discard the seeds and membrane. Put the capsicums in a non-stick baking tray.
3 Spoon the couscous mixture into the capsicums, then top with the ricotta and cheddar. Position the capsicum tops so they cover half of the filling, then bake for 25–30 min until the capsicums are tender and the filling is hot.
Serve the peppers with the mixed leaves, with the olive oil and balsamic vinegar in a bowl on the side for drizzling over.
If you have any filling left over, put it in a lightly oiled, small ovenproof dish, cover with foil and bake alongside the peppers.
Calories 411 cal
Kilojoules 1720 kJ
Total fat 15.7 g
Saturated fat 5.8 g
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