Chicken & cous­cous stuffed cap­sicums

Healthy Food Guide (Australia) - - RECIPES -

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.

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