Members

Stuffed Capsicum with Mediterranean Inspired Cauliflower Rice

Stuffed Capsicum with Mediterranean Inspired Cauliflower Rice

Stuffed Capsicum with Mediterranean Inspired Cauliflower Rice (236 downloads)

Ingredients (serves 4)

  • 250g butternut pumpkin, cut into cubes
  • 4 capsicums, washed, tops cut off and seeds removed
  • 2 tbsp. olive oil
  • 2 tbsp. Italian herbs
  • 130g cooked cauliflower rice (use wholemeal couscous as alternative)
  • 200g 4 bean mix
  • 200g corn kernels
  • 300ml passata
  • 1 cup spinach, roughly chopped
  • ½ cup shredded cheese
  • 1/3 cup parsley, roughly chopped

Method

  • Preheat oven to 180 degrees. In a baking tray coat pumpkin with olive oil and Italian herbs and bake for 10 minutes or until soft.
  • Remove pumpkin from tray. To the same tray, add in the capsicums. Bake for 5 minutes and remove.
  • Meanwhile, in a large bowl add the cauliflower rice, bean mix, corn kernels, roasted pumpkin, parsley and passata. Combine mixture until thoroughly combined.
  • Fill each capsicum with the Mediterranean mix and top with cheese.
  • Bake for another 10 minutes or until cheese is melted.
  • Serve and enjoy!

Nutrition info per serve

  • Energy: 1787kJ (427 calories)
  • Protein: 22g
  • Carbohydrate: 50g (23g sugar)
  • Fat: 11g (4g saturated fat)
  • Fibre: 18g
  • Sodium: 461mg

, , , , , , , , , , , , , , , , , , , , , , , ,

Comments are closed.

Designed by KFN

%d bloggers like this: