Roasted capsicum with lentil stuffing

5 - 8

PersonalPoints™ per serving

Meal Items

Pumpkin, baked without fat

100 g

red capsicum

1 medium

oil spray

1 x 3 second spray(s)

olive oil

1 tsp

green shallot(s)

1 individual

celery

½ stick(s)

garlic

1 clove(s)

ground cumin

¼ tsp

currants

1 tbs

pine nuts

2 tsp

lentils, canned, rinsed, drained

½ cup(s)

fresh flat-leaf parsley

1 tbs

lemon juice

1 tbs

mixed salad leaves

1 cup(s)

balsamic vinegar

1 tbs

avocado

¼ medium

Notes

Place 100g pumpkin (chopped) on a baking tray lined with baking paper. Lightly spray with oil and bake in oven preheated to 180°C or 160°C fan-forced for 15 minutes. Add 1 medium red capsicum (halved lengthways) and bake for 10 minutes. Heat 1 tsp oil in a frying pan. Add 1 green shallot (sliced) and 1/2 celery stick (finely chopped) and cook until softened. Add 1 garlic clove (crushed), a pinch of ground cumin, 1 tbs currants, 2 tsp pine nuts and 1/2 cup canned lentils (rinsed, drained) and cook until heated through. Add roasted pumpkin, 1 tbs fresh flat-leaf parsley (chopped) and 1 tbs lemon juice and spoon into roasted capsicum shells. Bake until capsicum is tender. Serve with a green salad, drizzled with balsamic vinegar and topped with 1/4 avocado (sliced).