Mexican-Spiced Stuffed Capsicums

Mexican-Spiced Stuffed Capsicums

Blood Sugar: 4Servings: 4Preparation Time: 15minMeal Category: Dinner
Micronutrients:Vitamin ACalciumFolate

Macronutrients per 100g

Energy
91kcal
Sugar
3g
Fat
4g
Fiber
3g
Sat fat
1g
Protein
4g
Carbs
11g
Sodium
101mg

Ingredients

2 tsp ground Ground cumin, 1 tsp ground Ground coriander, 1 tsp smoked Smoked paprika, 1 tsp dried Dried oregano, 0.5 tsp Chilli flakes, 1 tbsp light Tamari, 40g / 1.4oz roughly chopped Almonds, 0.25 cup roughly chopped Coriander leaves, 4 red Red capsicums, 1 tbsp extra virgin Extra virgin olive oil, 0.5 finely diced Red onion, 150g / 5.3oz finely diced Sweet potato, 1 finely diced Zucchini, 2 crushed Garlic cloves, 200g / 7.05oz firm Firm tofu, 400g / 14.1oz drained and rinsed Black beans

Preparation

1. Preheat the oven to 180°C (356°F). 2. Heat 1 tbsp extra virgin olive oil in a large frying pan over medium heat. Sauté 0.5 finely diced red onion until soft and translucent. 3. Add 150g finely diced sweet potato, 1 finely diced zucchini, and 2 crushed garlic cloves. Cook until sweet potato softens, about 5-6 minutes. 4. Crumble 200g firm tofu into the pan. Add 400g drained and rinsed black beans, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1 tsp dried oregano, and 0.5 tsp chilli flakes. Cook for 2-3 minutes. 5. Stir in 1 tbsp light tamari, 40g roughly chopped almonds, and 0.25 cup roughly chopped coriander leaves. Season with salt and pepper. Set aside to cool slightly. 6. Cut a hole in the top of 4 red capsicums and remove seeds. Fill capsicums with the mixture. 7. Place capsicums on a baking tray and bake for 30 minutes or until softened and slightly wrinkled.

Micronutrients % of RDI

Iron
2% of RDI
Magnesium
36% of RDI
Vitamin C
54% of RDI
Omega 3
1% of RDI
Vitamin A
14% of RDI
Calcium
66% of RDI
Folate
55% of RDI

Good to know

You can prepare the stuffed capsicums in advance and store them in the fridge for up to 2 days, ready to bake. Serve with natural or Greek-style yoghurt and a green salad with balsamic vinegar and extra virgin olive oil.

How to Prepare

1. Preheat the oven to 180°C (356°F). 2. Heat 1 tbsp extra virgin olive oil in a large frying pan over medium heat. Sauté 0.5 finely diced red onion until soft and translucent. 3. Add 150g finely diced sweet potato, 1 finely diced zucchini, and 2 crushed garlic cloves. Cook until sweet potato softens, about 5-6 minutes. 4. Crumble 200g firm tofu into the pan. Add 400g drained and rinsed black beans, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1 tsp dried oregano, and 0.5 tsp chilli flakes. Cook for 2-3 minutes. 5. Stir in 1 tbsp light tamari, 40g roughly chopped almonds, and 0.25 cup roughly chopped coriander leaves. Season with salt and pepper. Set aside to cool slightly. 6. Cut a hole in the top of 4 red capsicums and remove seeds. Fill capsicums with the mixture. 7. Place capsicums on a baking tray and bake for 30 minutes or until softened and slightly wrinkled.

Good to Know

You can prepare the stuffed capsicums in advance and store them in the fridge for up to 2 days, ready to bake. Serve with natural or Greek-style yoghurt and a green salad with balsamic vinegar and extra virgin olive oil.

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