Tasty stuffed capsicums with spring salad

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

Photographer: Devin Hart

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Serves: 4

Time to make: 30 mins , excludes making base mixes

Ingredients

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4 assembled Tasty stuffed capsicums (see tip)
spray oil
1 portion Cheesy crumb mix (see tip)
Salad
100g baby spinach
1 cup grated carrots
1 cucumber, sliced
4 spring onions, sliced
4 tablespoons balsamic dressing (made with 2 parts balsamic vinegar to 1 part olive oil)
100g feta cheese
1 ripe avocado
200g crusty bread, torn

Instructions

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1 Preheat oven to 190°C. Place capsicums in a lightly greased ovenproof dish. Remove tops. Sprinkle with Cheesy crumb mix. Press down lightly. Replace capsicum tops. Spray with oil. Add 1/3 cup boiling water to the base of capsicums and cook for 25 minutes.

2 Meanwhile, prepare salad by mixing all ingredients together. Serve capsicums sprinkled with parsley (if you prefer), with salad and bread.

HFG tip

This recipe is part of our Cook once, meals for a week feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!

Nutrition Info (per serve)

Calories 508 cal

Kilojoules 2130 kJ

Protein 22 g

Total fat 25 g

Saturated fat 7 g

Carbohydrates 45 g

Sugar 9 g

Dietary fibre 6 g

Sodium 820 mg

Calcium 290 mg

Iron 4 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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