Tasty stuffed capsicums with spring salad
(at time of publication)
- 4 assembled Tasty stuffed capsicums (see tip)
- spray oil
- 1 portion Cheesy crumb mix (see tip)
- 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
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.
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)
Total fat 25g
–Saturated fat 7g
Dietary fibre 6g
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