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Italian Stuffed Capsicums

Italian Stuffed Capsicums
Serves: 4 servings
A favourite of mine, particularly as it is the only way I like green capsicum! Teff is a beautiful, gluten-free pseudo-grain that brings a "nutty" flavour, while the olives and capers offer a "meaty" quality to this dish. Flavoured with Italian herbs and spices, this warming main goes well with a delicious rocket side salad, and should be served fresh out of the oven!

Ingredients

For: 4 servings
  • 4 large green capsicums 
  • 1 cup dry teff grain 
  • 1 400g can tomatoes or tomato pasta sauce 
  • 1 can organic lentils 
  • 14  kalamata olivess  sliced/diced
  • 1/3 cup fresh basil leaves  chopped
  • 1 sprig rosemary  leaves picked
  • 1 tbsp dried oregano 
  • 1 tbsp capers 
  • 3 cloves garlic  minced
  •   Rock salt and black pepper to taste 

Instructions

  1. Preheat the oven to 200 C.
  2. Slice the capsicums toward the top, creating a "lid". De-seed and place in the oven for 25 minutes.
  3. Meanwhile, cook the teff in water according to the packet. As it nears the end, and the water is absorbed, add the canned tomatoes/sauce.
  4. Stir through the oregano, garlic, olives and capers. Cover and cook for 5 minutes, stirring occasionally.
  5. Drain and rinse the lentils and throw into the stuffing mix.
  6. Stir through basil leaves and rosemary, cover and simmer for 5-10 minutes. Add salt and pepper.
  7. Once the capsicums are ready, plate and use a spatula to scoop the teff stuffing into each "cup".
  8. Cover with the "lid" and serve!

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