Eat or­ange ve­g­ies to keep skin youth­ful

Healthy Food Guide (Australia) - - RECIPES -

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.

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