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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

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.

For the Stir-Fry

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.

Assembling the Stuffed Capsicum

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.

Nutrition Facts

Servings 0

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