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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Preheat oven to 200°C. Line a large baking tray with baking paper. Spray a medium-sized frying pan with oil and place over a medium-high heat. Cook onion and courgette, stirring
occasionally, for 5 minutes until soft. Stir in Mexican seasoning.
2 Transfer onion mixture to a large mixing bowl. Add rice, kidney beans, tomatoes, coriander and half the cheese.
3 Place capsicums cut-side up on baking tray and fill with rice mixture. Sprinkle the remaining cheese over capsicums and lightly spray with oil. Bake for 20-25 minutes or until capsicums are tender. Serve with a large green salad.
Make it gluten free: Use gluten-free Mexican seasoning.
Calories 351 cal
Kilojoules 1470 kJ
Total fat 9 g
Saturated fat 4 g
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