
3 min read
GREEK STUFFED CAPSICUMS
Posted By
Emma Linnea
Prep: 30 Cook: 90 Makes: 5
A plant-based favourite – a great recipe for dinner and extra leftover lunches!
Ingredients:
∙ 5 capsicums
∙ 100g brown rice
∙ 1 cup peeled and chopped tomatoes OR 1 x 400 g tin
∙ 2 tbsp fresh mint, chopped
∙ 2 tbsp fresh parsley, chopped
∙ 10 Kalamata olives, de-stoned & chopped
∙ 2 tbsp raisins, chopped (optional)
∙ 2 tbsp pine nuts (or sliced almonds), roasted
∙ 2 tbsp extra virgin olive oil
∙ 1/2 small red onion, finely diced
∙ 2 large garlic cloves, pressed
∙ salt & pepper, to taste
∙ 1/2 tsp sugar
∙ ½ tsp hot chilli flakes (optional)
Sauce
∙ 4 tbsp extra virgin olive oil
∙ ½ cup peeled and chopped tomatoes
∙ 1 tbsp tomato paste
∙ ½ cup water
∙ salt & pepper, to taste
Method
- Set the oven to 180° C.
- Wash your capsicums, cut 1-2 cm off the top and keep the tops. Make sure you don’t cut too close to the base of the stalk as it may become loose and you want the tops left intact to keep the filling nice and moist. De-seed the capsicums and arrange them in a baking tray so that they fit quite snugly – if you don’t have enough to fill the tray, make sure you pick capsicums that are stable as you don’t want them to collapse half-way through the cooking time. Sprinkle a pinch of sugar at the bottom of each capsicum.
- OPTIONAL STEP: You can blitz tomatoes if you don’t want to have bits of tomato in your stuffing, I usually chop mine very finely and it does the job. You could also sauté your onion and garlic before you incorporate them into the filling.
- Mix all of the filling ingredients together. Spoon the filling into the capsicums, but be sure not to overfill – the mixture should be roughly level with the cut so that there is room for expansion under the tops. Put the tops back on.
- In a mixing jug combine all the ingredients for the sauce. Pour the sauce to the bottom of the tray, in amongst the capsicums.
- Cover the tops of capsicums with a piece of foil and put into the oven for 90 mins. After 45 mins remove the foil so that the tops get a chance to brown nicely. Check if rice is cooked before removing from the oven, if it’s still a little hard, leave them in a warm (switched off) oven for another 30 minutes to finish off cooking.
- Allow the capsicums to cool down before eating.
They’re best enjoyed with a green salad and some crusty bread.
Related recipes
min read
Raspberry, Beetroot & Dark Chocolate Cake
Valentines day is just around the corner and what better way to celebrate love than with cake. Chocolate cake. With Raspberries and beetroot. Yes please!
Its valentines and of course that means chocolate!
Especially rich dark chocolate cleverly paired with other nourishing ingredients that leave you feeling great.
Benefits of Beetroot
Beetroot is by far one of my favourite foods. It has a very specific earthy flavour that I love working with (and eating); and its incredibly good for us. Beetroot can go savoury or sweet.
Beetroot is packed with nutrients. Specifically folate, manganese, potassium, iron and vitamin C. It also contains plant compounds such as betanin and inorganic nitrates.
It’s the nitrates found in beetroot that take centre stage when we are looking at the benefits of beetroot. In the body, these nitrates can be converted into nitric oxide which can improve blood flow, reduce blood pressure, and increase performance (inside and outside the bedroom).
Benefits of Raspberries
Raspberries are a great source of vitamin C and fiber, and they contain small amounts of many other nutrients such as Vitamin A, B Vitamins, Vitamin E, Vitamin K, iron, magnesium, manganese, potassium, phosphorus, copper, calcium and zinc. They are high in antioxidants which help reduce our risk of many chronic diseases.
Benefits of Dark Chocolate
Dark chocolate is one of the best sources of antioxidants we have and its also full of nutrients. Specifically, quality dark chocolate has iron, magnesium, copper, manganese, potassium, phosphorus, zinc and selenium.
Yes… dark chocolate is not just delicious- its really good for us too.
Benefits of Higher protein, Good fats and Fiber
When we eat a meal, snack or treat that is higher in protein, fat and fibre, it helps us to feel fuller for longer. They help to slow down the pace of digestion, the release of sugars into the bloodstream and help stabilise blood sugar levels. They have a balancing effect on our hunger hormones (reducing our hunger hormone ghrelin and increasing our satiety hormone peptide YY).
By Kerry Locatelli (BNat)
min read
Walnut Chia Seed Bread
This is a delicious bread loaded with skin loving nourishment. Its full of protein, good fats and plenty of micronutrients to nourish you from the inside out. Leaving you with that healthy glow.
min read
Vegan Gingerbread Cookies
These Vegan Gingerbread Cookies make the perfect treat for the festive season!
min read
Banoffee Smoothie
Simple ingredients, maximum flavour. This is a favourite that we keep coming back to. Its delicious, satisfying and above all else fun!
What makes this banoffee? It’s the vanilla, caramel, banana and creamy deliciousness…
Recipe by Kerry Locatelli, BNat
min read
Black Rice No-Meat Loaf
Did someone say meatloaf… for vegans? Curious. But wait til you try this. Its delicious and has a good whack of plant-based protein. A combination that will leave you feeling satisfied! This recipe is taken from https://thekitchenpaper.com/ and adapted to have even more protein and goodness.
min read
Cheezy Pasta
This vegan cheezey pasta dish is quick and easy to make, and it's just delicious. What makes it even better is that its full of nourishing ingredients and packed with protein.
min read
Cheezecake
This recipe is not just a vegan alternative of cheesecake full of rubbish refined ingredients thrown together to mimic something else (can you tell I’m not a fan?). This version of cheesecake is yum and its full of healthy wholesome ingredients. We believe it deserves a spot on the dessert table whether you’re vegan or not.
The combination of complex carbohydrates, quality protein and good fats will go a long way to keeping you nourished, feeling full and satisfied.
min read
Green Chia Seed Pudding with Raspberry Chia Seed Jam Jars
Chia seeds are a magic little ingredient. They are packed with nutrients and really are a fun addition to the diet. Good Green Vitality and chia seeds are a powerful combination that make a truly nourishing breakfast or snack.
This recipe can be made ahead of time and is the perfect on the go breakfast or snack.
min read
Waffles and Coffee Maple Walnut Ice Cream
A super healthy and caffeinated twist, using Smooth Vanilla Clean Lean Protein.
min read
Jumping Monkey Porridge
Jump out of bed with this delicious bowl of goodness! Made with Real Coffee Clean Lean Protein.
min read
Maple Walnut Smoothie
Chocolate. Walnuts. Maple Syrup. Such a beautiful combination that will leave you feeling satisfied.
min read
Happy Hormone Smoothie
All smoothies make us happy, don’t they? When it’s filled with all your favourite ingredients and then you catch yourself smiling once you’ve finished devouring it because that really hit the spot! This smoothie is that and then some. It tastes delicious, but its also packed with a secret little weapon against the blues. This smoothie has heaps of the amino acid tryptophan which we use to make our happy hormone, serotonin. Go on, give it a go - I can see you smiling already!
Recipe by Kerry Locatelli, BNat
min read
Maple Walnut Clusters
These are simply delicious and they are packed with protein, good fats and complex carbohydrates.
Recipe by Kerry Locatelli, BNat
min read
Wild Strawberry Overnight Oats
A breakfast favourite, made with Wild Strawberry Clean Lean Protein.
min read
Raw “Peanut” Butter Cheesecake
This dairy free, gluten free, plant-based Raw "Peanut" Butter Cup Cheesecake tastes like your favorite chocolate bar turned into a delightfully vegan treat! With a chocolate crust, salted cashew butter filling, and vegan chocolate chips, you won’t be able to have just one bite!