Stuffed Capsicums...another healthy alternative!

Today, I have been practising the fine art of procrastination. you know those days, you start off with a great big list, you hurtle through all the easy stuff and finally you're left with the bits and pieces you either didn't really want to do, think may take a long time, or are just not quite as much fun as playing endless games of Solitaire, or Spider Solitaire, or Hearts, or Mahjong. And this is the point I've got to today, and after realising how long it's been since I've blogged at all, and that I have piles of photos to upload from my camera too, I have decided to do something about it! Easier said than done let me tell you.

What I wanted to share with you today is a little recipe that's fast becoming a favourite, and to top off is deliciously healthy, and even suitable for the veggies out there. It's a recipe my trainer has given me for Stuffed Capsicums and is as easy as it is tasty. The recipe is 1 portion, but obviously that can be made for as many people as possible. What I will say is you don't need to double the recipe for 2, triple it for 3, etc as it a large recipe to begin with. I double it for 3 serves, or just make sure the capsicums are large enough to accommodate all the veg.

This version is gluten free as well, double whammy people!!

So, what you'll need:
1 Capsicum
1 Zucchini (courgette), grated
1 Carrot, grated
1 Yellow squash (patty pan/scallopino depending on where you come from!), grated
1 onion chopped up
garlic clove
Protein of your choice

And what you do:
Mix the grated up ingredients in bowl, season if you feel like it. I don't normally. In a pan, heat a little oil, or use a non-stick frying pan and brown the onions with the garlic. Now, you can chop up the clove, or leave whole and remove later, depending on how much garlic flavour you want. If you're adding a protein the next step is applicable to you - when I'm adding chicken to this dish, I chop it up and cook it with the onions in the pan, if I'm having fish or beef or even a lamb chop with it, I keep that separate. Once those onions are a little brown and soft, add your grated ingredients, mix it up then take off heat.

With your capsicums, cut them in half, take out the pips and bits, and then stuff your mixture into them. You're going to put these into an ovenproof dish and into the oven for about 25-30mins on 180-200 deg.

Once cooked, serve. As I said this does roughly one large size capsicum, and you really don't need anything else with it, but you could serve it with a salad or some brown rice maybe! You could even halve the recipe to be used as a side dish, keep as is for a side dish for 2, or double for a side dish for 4. You get the picture.

Anyone else got a healthy recipe they'd like to share? Email it to me so we can give it a go, and I'll let you know how it went.

Ciao
xoxo