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Photo of Roasted capsicum with lentil stuffing by WW

Roasted capsicum with lentil stuffing

6
Points® value

Meal Items

Pumpkin, cooked without added 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).