Vegetarian stuffed capsicums
(at time of publication)
- 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
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.
Make it gluten free: Check chilli beans, canned tomatoes and Worcestershire sauce are gluten free.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 6g
Dietary fibre 8g
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