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Healthy Halloween Stuffed Capsicums

Yields20 Servings

 20 small capsicums (a mix of orange, red and yellow)
For the Hokkien Noodle Stir-Fry
 2 kg Hokkien noodles
 60 ml canola oil
 4 eggs, lightly beaten
 2 tsp garlic, minced
 2 tsp ginger, chopped
 1 red capsicum, sliced
 1 kg chicken breast, cooked and chopped
 ¼ cabbage, shredded
 250 g mushrooms, sliced
 ½ head broccoli, cut into florets
 2 zucchinis, sliced
 1 cup grated carrot
 ¼ bunch shallots, sliced
 100 ml salt-reduced soy sauce
1

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.

2

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.

3

Place the gutted capsicums on the foil-lined baking tray(s), a few cm apart.

For the Stir-Fry
4

Soak noodles in boiling water for 5 minutes, then drain.

5

Place oil in a heated wok. Add the egg and stir until cooked.

6

Add the garlic, ginger, capsicum and chicken cook for 3-5 minutes.

7

Add the cabbage, mushrooms, broccoli, zucchini and carrot and cook for a further 5 minutes.

8

Slowly add the Hokkien noodles a little at a time so they don’t stick together. Finish with sliced shallots and soy sauce.

Assembling the Stuffed Capsicum
9

Evenly distribute the stir fry into each of the gutted capsicums. Place the 'lid' back on top each capsicum.

10

Spray a new sheet of foil with cooking spray. Cover the stuffed capsicums with the foil (sprayed side down).

11

Bake 25 to 30 minutes. Leave to cool for a few minutes before serving with chopsticks or a fork.

Nutrition Facts

Servings 0

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