these stuffed bell peppers, aka capsicums are just bursting with flavour! they’re so easy to make, and look beautiful on the dinner table. enjoy on their own or serve with rice, quinoa, or a fresh salad.
First published at www.transformationcookbook.com
Ingredients:
6 red or yellow capsicums
1.5 cups baby spinach leaves, chopped
400g can chunky tomatoes
310g jar chargrilled eggplant slices, drained
400g bbq chicken or cooked chicken breast, pulled
rock salt & cracked pepper
200g low-fat ricotta cheese
3/4 cup low-fat mozzarella, grated
2 tbsp fresh basil leaves, chopped
Step 1: Pre-heat oven to 220°C (438°F). Line a large rectangular baking tray with a sheet of baking paper. Wash capsicums thoroughly and cut tops off to form lids. The lids will be used to cover the stuffed capsicums. Wash the inside to remove all the seeds.
Step 2: Combine spinach leaves and tomatoes in a heatproof microwave dish, add 2 tbsp of water and microwave for 3-4 minutes to soften the tomatoes and wilt the spinach. When done, transfer to a large mixing bowl, add chicken, diced eggplant and season to taste with salt & pepper. Stir well to combine ingredients.
Step 3: Place topless capsicums onto the lined tray. Make sure to leave 2-3cm space between them. Spoon the chicken eggplant mixture into each of the bell peppers. Top each with 1-2 tbsp of ricotta cheese and with a little grated cheese.
Step 4: Place the capsicum lids on top and pop the tray into the oven for 20-25 minutes – or longer if you prefer them softer. When cooked to your liking, plate up, sprinkle with flaxseed meal, or drizzle with flaxseed oil and serve.
Tips:
• if you prefer you can buy eggplant slices from the deli section of most supermarkets
