Easy Stuffed Capsicum (Peppers) | Healthy Recipe
Today I was feeling the low fuss recipe vibe and stuffed capsicums was the result. This recipe would make the ideal week night dinner, requiring only 20 minutes prep time and then the oven does the rest. They are oh so tasty and full of vegetables.
Speaking of vegetables, using capsicums as a vessels is a creative way to boost your veg count. If you wanted to squeeze even more vegetables in you could grate carrot or zucchini into the turkey mince mixture.
You could easily change the flavours of this dish with a bit of trial and error. Maybe a pesto flavour is more your style or even a tomato/Italian flavoured stuffed capsicum. Try switching the rice for beans, quinoa or lentils. You could even change the mince meat, I used turkey but lean chicken or beef mince would be just as good.
I took a short cut when making this recipe today (I told you it was low fuss) and used the pre-cooked brown rice that comes in a packet to save time. It was just as good as the rice you boil yourself.
My number 1 tip: any left over stuffing you have will be delicious on toast the next day!
You could easily change the flavours of this dish with a bit of trial and error. Maybe a pesto flavour is more your style or even a tomato/Italian flavoured stuffed capsicum. Try switching the rice for beans, quinoa or lentils. You could even change the mince meat, I used turkey but lean chicken or beef mince would be just as good.
I took a short cut when making this recipe today (I told you it was low fuss) and used the pre-cooked brown rice that comes in a packet to save time. It was just as good as the rice you boil yourself.
My number 1 tip: any left over stuffing you have will be delicious on toast the next day!
Easy Stuffed Capsicum (Peppers)
Prep time: 20 minutes Cook time: 45 minutes
Makes 5 stuffed capsicums
Nutrition Information per capsicum: Energy 1658kj | Protein 36g | Fat 11.4g | Sat Fat 3.8g | Carbs 33.2g | Sugar 14.8g | Fibre 7.8g | Sodium 422.4mg
Ingredients
3 shallots, finely sliced
1 clove garlic, minced
5 button mushrooms, peeled and diced
500g mince meat, I used turkey
125g can corn kernels, drained
1 cup salsa
200g brown rice, cooked
1tsp ground cumin
1tsp mexican chilli powder
salt and pepper
5 capsicums
1/3 cup grated reduced fat cheese
Avocado, to garnish
1. Pre-heat the oven to 180 Celsius.
2. Add the shallots and garlic to a large non stick frying pan and cook on a medium high heat for about 2 minutes.
3. Add the turkey mince to the pan and brown.
4. Add in the mushrooms, corn kernels, salsa, rice, cumin and mexican chilli powder to the mince mixture and combine. Add salt and pepper to taste.
5. Cut the top off each capsicum and remove the core and seeds.
6. Line a oven safe tray or dish that will fit the capsicums snugly. Sit the capsicums in the dish with the cut side facing up.
7. Spoon in the mixture to each of the capsicums. Cover the tray with foil and put in the oven to bake for 30 minutes.
8. Remove the foil and sprinkle the cheese over the top of the capsicum. Put the tray back in the oven uncovered for 15 minutes or until the cheese is golden.
9. Garnish with avocado to serve.
10. Enjoy!
I hope you like this easy recipe. If you have any suggestions for different flavour combination put them down in the comments so everyone can share your genius ideas.
Happy Friday,
Bridge
Prep time: 20 minutes Cook time: 45 minutes
Makes 5 stuffed capsicums
Nutrition Information per capsicum: Energy 1658kj | Protein 36g | Fat 11.4g | Sat Fat 3.8g | Carbs 33.2g | Sugar 14.8g | Fibre 7.8g | Sodium 422.4mg
Ingredients
3 shallots, finely sliced
1 clove garlic, minced
5 button mushrooms, peeled and diced
500g mince meat, I used turkey
125g can corn kernels, drained
1 cup salsa
200g brown rice, cooked
1tsp ground cumin
1tsp mexican chilli powder
salt and pepper
5 capsicums
1/3 cup grated reduced fat cheese
Avocado, to garnish
1. Pre-heat the oven to 180 Celsius.
2. Add the shallots and garlic to a large non stick frying pan and cook on a medium high heat for about 2 minutes.
3. Add the turkey mince to the pan and brown.
4. Add in the mushrooms, corn kernels, salsa, rice, cumin and mexican chilli powder to the mince mixture and combine. Add salt and pepper to taste.
5. Cut the top off each capsicum and remove the core and seeds.
6. Line a oven safe tray or dish that will fit the capsicums snugly. Sit the capsicums in the dish with the cut side facing up.
7. Spoon in the mixture to each of the capsicums. Cover the tray with foil and put in the oven to bake for 30 minutes.
8. Remove the foil and sprinkle the cheese over the top of the capsicum. Put the tray back in the oven uncovered for 15 minutes or until the cheese is golden.
9. Garnish with avocado to serve.
10. Enjoy!
I hope you like this easy recipe. If you have any suggestions for different flavour combination put them down in the comments so everyone can share your genius ideas.
Happy Friday,
Bridge
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