Healthy Halloween Stuffed Capsicums
GREEN (ACT & SA)
Makes 5 serves
- 5 small capsicums (a mix of orange, red and yellow)
- ¼ cup pine nuts (~25g)
- 1 tbsp olive or olive oil spray
- 1 red onion, chopped
- 2 large garlic cloves, crushed
- 1 small eggplant, peeled and chopped into small cubes
- 1 cup cooked brown rice
- 2 tbsp tomato paste
- zest of 1 lemon
- 1 cup of basil, loosely packed
- Pre-heat the oven to 200°C/180°C fan forced.
- Cut the tops off the peppers (keeping the tops to one side) and remove the seeds and any white flesh from inside. Use a small sharp knife to carve spooky Halloween faces into the sides. Chop up any offcuts into small pieces and set aside.
- Toast the pine nuts in a dry pan for a few mins until golden, and set aside.
- Heat the oil in the pan and cook the onion until softened. Stir in the garlic, pepper off cuts and eggplant and cook until the veggies are soft. Add a little water if the pan looks dry. Season with salt and pepper.
- Add the cooked brown rice into the pan with the tomato paste. Stir for a minute or two to warm through, then remove from the heat and add the lemon zest, basil and pine nuts.
- Combine the rice and veggie mixture.
- Fill each pepper with the rice and veggie mixture. Replace the lids, using toothpicks to secure them in place, and put the peppers in a baking tray and cook uncovered for roughly 35 minutes.
- Try substituting the brown rice for spaghetti, beans or legumes!
Click here for a printable version of this recipe