Eat orange vegies to keep skin youthful
Stuffed vegetables with red rice, beans, feta & dill
(p47) Serves 4 Cost per serve $3.82 Hands-on time 30 min Cooking time 30 min gluten free vegetarian diabetes friendly ¾ cup red rice 2 medium red capsicums 4 large vine-ripened tomatoes 1 x 400g can no-added-salt
kidney beans, rinsed, drained 60g reduced-fat feta, crumbled 2 tablespoons chopped dill 2 tablespoons chopped
flat-leaf parsley 2 teaspoons lemon zest ¼ cup roasted, unsalted
almonds, chopped 4 cups mixed salad leaves,
to serve 1 Preheat oven to 180ºC. Line a large baking tray with baking paper. 2 Cook rice in a large saucepan of boiling water following packet instructions. Drain well. 3 Meanwhile, halve capsicums lengthways and remove seeds. Set aside. Cut the top from each tomato. Reserve the tops. Remove flesh from tomatoes, leaving a 1cm-thick border around edges. Reserve flesh. Place tomatoes, cut-side down, on a plate lined with paper towel. Strain reserved flesh, discard juice. Roughly chop flesh. 4 Combine cooked rice, kidney beans, feta, dill, parsley, lemon zest, almonds and ½ cup reserved tomato flesh. Mix well. 5 Spoon rice mixture evenly into capsicums and tomatoes. Place capsicums on prepared tray. Bake for 15 minutes. Add the tomatoes to tray and bake for a further 10–15 minutes, or until vegies are tender but hold their shape. Serve with salad leaves.