Stuffed capsicums
Ingredients
- 4 red capsicums top removed/cored
- 1.5 cups of brown rice cooked (or cooked quinoa)
- 1 can of lentils, drained and thoroughly washed
- 2 carrots grated
- 2 tbsp low FODMAP garlic infused oil
- 2 tbsp fresh thyme leaves removed from sprig
- 1 tbs of italian herbs
- 1 tsp paprika
- 2 roma tomatoes diced
- 1 cup of low fodmap vegetable stock
- splash balsamic vinegar
- 1/2 cup vegan cheese shredded
Method
- Preheat oven to 200 degrees
- Bring a large pot of water to a boil. Blanch capsicums for 5 minutes, then remove and set aside to cool/drain.
- Heat garlic-infused olive oil in a frying pan over medium heat. Add carrots, tomato, paprika, italian herbs and thyme. Cook until very soft (3-5 minutes)
- Then add rice, lentils and stir until all ingredients are well combined. Then drizzle mixture with balsamic vinegar, and stock stir. Place mixture on a simmer until mixture has reached the desired consistency
- Season mixture with salt and pepper
- Arrange capsicums snugly in a baking dish so they sit upright. Fill capsicums with mixture and sprinkle with cheese.
- Bake in the over for 15 minutes
- Serve
| Per 100g | Per serve | |
|---|---|---|
| Energy | 319kJ | 1855kJ |
| Protein | 2.7g | 15.6g |
| Total fat | 2.9g | 16.8g |
|
0.5g | 3.1g |
|
0.02g | 0.01g |
|
0.5g | 2.6g |
|
1.6g | 9.1g |
| Cholesterol | 0.1mg | 0.6mg |
| Total Carbohydrates | 8.6g | 50.1g |
| Sugar | 2.8g | 16.6g |
| Dietary Fibre | 2.5g | 14.2g |