Garlic-stuffed capsicums

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

Photographer: Devin Hart

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Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

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

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 354cal

Kilojoules 1480kJ

Protein 14g

Total fat 16g

–Saturated fat 3g

Carbohydrates 40g

–Sugars 8g

Dietary fibre 8g

Sodium 330mg

Calcium 220mg

Iron 3.5mg

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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