Vegetarian stuffed capsicums

These stuffed capsicums not only look great, they taste amazing! Super easy to make and ready in 20 minutes, great for those meat free meal options.

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

8 red or yellow capsicums
1 onion, finely diced
400g can brown lentils, drained
420g can chilli beans
400g can Italian-flavoured chopped tomatoes
1 large carrot, grated
2 tablespoon Worcestershire sauce
1 cup Edam cheese, grated
8 cups or 300g bag mixed salad greens
1 tablespoon oil

Instructions

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1 Pre-heat oven to 180° on fan bake. Cut a large circular hole around the stem on the top of each capsicum. Pull out the stem and remove seeds from the inside of the capsicum. Place capsicums in a greased roasting dish, stacked next to each other to help them stand up.

2 Heat 1 tablespoon oil in a large frying pan. Add the onion and cook until soft. Stir in the lentils, chilli beans, tomatoes, carrot and Worcestershire sauce. Stir well and simmer uncovered for 10-15 minutes, until sauce is thickened.

3 Stuff each capsicum with the lentil mix and top with a sprinkle of cheese. Bake in the oven for 10-15 minutes, or until the cheese is melted and capsicums are softened.

4 Serve alongside mixed salad greens.

Variations

Make it gluten free: Check chilli beans, canned tomatoes and Worcestershire sauce are gluten free.

Nutrition Info (per serve)

Calories 351 cal

Kilojoules 1470 kJ

Protein 20 g

Total fat 13 g

Saturated fat 6 g

Carbohydrates 35 g

Sugar 24 g

Dietary fibre 8 g

Sodium 650 mg

Calcium 390 mg

Iron 4.5 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.