Chicken & couscous stuffed capsicums
Serves 4–6 Cost per serve $3.90 Time to make 30 min
diabetes friendly 1 x 400g can no-added-salt
chopped tomatoes 200g baby spinach ¾ cup couscous 50g store-bought chargrilled
eggplant, drained, sliced ½ cup basil leaves 300g BBQ chicken breast,
skin removed, shredded 4–6 large capsicums, tops cut off
and seeded (keep tops) 150g reduced-fat smooth ricotta ½ cup reduced-fat grated cheese Garden salad, to serve 1 Preheat oven to 220°C. Line a baking tray with baking paper. Place tomatoes and spinach in a large heatproof dish, combine well, and microwave for 2 minutes on high. Add couscous, eggplant, basil and chicken. Stir to combine. 2 Spoon the couscous mixture into capsicums. Top with 2 tablespoons of ricotta and sprinkle with grated cheese; place capsicum lids on top just to the side. Place on prepared tray and bake for 15–20 minutes, or longer for a softer capsicum. 3 Serve stuffed capsicums with a garden salad drizzled with olive oil and balsamic vinegar, if desired. Cook’s tip Use capsicums that can stand upright and have them at room temperature, for best results.