Healthy Halloween Stuffed Capsicums
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
Method
Pre-heat the oven to 200°C (180°C fan forced). Line a baking tray(s) with foil, then spray the foil with cooking spray.
Cut the tops off the capsicums (don't throw them away, these will be the 'lids'!), remove the seeds and any white flesh from inside. Using a small sharp knife, carve spooky Halloween faces into the sides of the capsicums.
Place the gutted capsicums on the foil-lined baking tray(s), a few cm apart.
Soak noodles in boiling water for 5 minutes, then drain.
Place oil in a heated wok. Add the egg and stir until cooked.
Add the garlic, ginger, capsicum and chicken cook for 3-5 minutes.
Add the cabbage, mushrooms, broccoli, zucchini and carrot and cook for a further 5 minutes.
Slowly add the Hokkien noodles a little at a time so they don’t stick together. Finish with sliced shallots and soy sauce.
Evenly distribute the stir fry into each of the gutted capsicums. Place the 'lid' back on top each capsicum.
Spray a new sheet of foil with cooking spray. Cover the stuffed capsicums with the foil (sprayed side down).
Bake 25 to 30 minutes. Leave to cool for a few minutes before serving with chopsticks or a fork.
Hints
- Keep the offcuts from the spooky capsicum faces and chuck them in the stir fry!
Ingredients
Directions
Pre-heat the oven to 200°C (180°C fan forced). Line a baking tray(s) with foil, then spray the foil with cooking spray.
Cut the tops off the capsicums (don't throw them away, these will be the 'lids'!), remove the seeds and any white flesh from inside. Using a small sharp knife, carve spooky Halloween faces into the sides of the capsicums.
Place the gutted capsicums on the foil-lined baking tray(s), a few cm apart.
Soak noodles in boiling water for 5 minutes, then drain.
Place oil in a heated wok. Add the egg and stir until cooked.
Add the garlic, ginger, capsicum and chicken cook for 3-5 minutes.
Add the cabbage, mushrooms, broccoli, zucchini and carrot and cook for a further 5 minutes.
Slowly add the Hokkien noodles a little at a time so they don’t stick together. Finish with sliced shallots and soy sauce.
Evenly distribute the stir fry into each of the gutted capsicums. Place the 'lid' back on top each capsicum.
Spray a new sheet of foil with cooking spray. Cover the stuffed capsicums with the foil (sprayed side down).
Bake 25 to 30 minutes. Leave to cool for a few minutes before serving with chopsticks or a fork.
