Garlic-stuffed capsicums

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Jeremy Simons

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Serves: 4

Time to make: 25 mins

Ingredients

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2 red capsicums, halved, deseeded, stalks on

¾ cup couscous

2 cloves garlic, finely chopped

1 red onion, finely chopped

4 mushrooms, chopped

25g pine nuts, toasted

⅓ cup oil-free sun-dried tomatoes, chopped

50g feta cheese

3 tablespoons fresh basil

Green summer salad

4 cups baby rocketarugulaX

1 ripe avocado, stonepitXd, sliced

1 tablespoon avocado oil

2 spring onions, chopped

75g sourdough bread, cubed, toasted

2-3 tablespoons white wine vinegar

freshly ground black pepper

Instructions

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1 Place capsicums on a board cut-side facing up. Place couscous in a bowl with 3/4 cup boiling water and chopped garlic. Leave to stand for 5 minutes then fluff with a fork.

2 Add remaining ingredients. Spoon into capsicums, pressing down to fill. Spray with oil and cook for about 8 minutes on a preheated barbecue until skins begin to soften.

3 While capsicums are cooking, mix salad ingredients together to serve alongside capsicums.

Variations

Make it gluten free: Use quinoa instead of couscous and use gluten-free bread.

Nutrition Info (per serve)

Calories 354 cal

Kilojoules 1480 kJ

Protein 14 g

Total fat 16 g

Saturated fat 3 g

Carbohydrates 40 g

Sugar 8 g

Dietary fibre 8 g

Sodium 330 mg

Calcium 220 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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