Some recipes are low-chol and so damn delicious. My Mexican stuffed capsicums is one of those dishes. This dish is just perfect on a cold winter’s night.
Now, this dish contains lentils. Before you stick your nose up and say yuck – just trust me on this one!
4 medium red capsicums (tops cut off and seeds/membranes removed)
20g Flora Proactiv Buttery
1 stick celery, trimmed and thinly sliced
1 leek, trimmed, thinly sliced
3 garlic cloves crushed
3 teaspoons ground cumin
1 teaspoon ground coriander
400 gram tin of lentils, drained and rinsed
400 gran can of diced tomatoes
1 teaspoon vegetable stock powder
1/3 cup fresh flat-leaf parsley leaves, chopped
Olive oil spray
No-fat Greek yoghurt
2 cups rice
- Preheat oven to 180°C
- Line a roasting pan with baking paper
- Slice tops from capsicums and reserve tops. Scoop out seeds and membranes and stand capsicums in lined pan.
- Melt Flora Proactiv in a non-stick frying pan over medium heat. Add celery and leek. Cook, stirring, for 3 to 5 minutes or until light golden.
- Add garlic, cumin and coriander, cook for 1 to 2 minutes, and begin to salivate over the smell.
- Add lentils, tomatoes, stock powder and 1/2 cup cold water
- Reduce heat to low and simmer for 5 to 10 minutes or until sauce thickens. Remove from heat.
- Add parsley and season with salt and pepper
- Spoon lentil mixture into capsicums and place the capsicum lids on top.
- Spray capsicums lightly with olive oil over the outside
- Bake for 45 to 50 minutes or until capsicums have softened and skins begin to blister
- While the capsicums are cooking, wash some Jasmine rice and pop it into the rice cooker with water
- When rice is cooked, stir through some chopped parsley
- Place cooked capsicums on serving plates. Gently lift tops and top each with a generous dollop of yoghurt. Replace tops and serve with the rice.
- Pour a nice glass of wine and enjoy the warmth and deliciousness of this lovely wintery dish!