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Barbecued stuffed capsicums with lentils and feta

Barbecued stuffed capsicums with lentils and feta

3
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate
Vegetarian stuffed capsicums are super simple to make. Stuff with our lentil and feta mix, pop in the oven and enjoy a great tasting and filling mid-week meal.

Ingredients

Lentils, canned, rinsed, drained

1 400g can, (1x400g can)

Reduced fat feta cheese

100 g, crumbled

Firm tofu

150 g, grated

Fresh lemon rind

1 tsp, finely grated

Lemon juice

2 tbs

Fresh basil

¼ cup(s), shredded, extra leaves to serve

Red capsicum

2 medium, cut in half crossways

Yellow capsicum

2 medium, cut in half crossways

Fresh red chilli

1 whole, thinly sliced, to serve

Oil spray

2 x 3 second spray(s)

Instructions

  1. Combine lentils, feta, tofu, lemon rind, lemon juice and basil in a large bowl. Season with salt and pepper.
  2. Cut capsicums in half crosswise. Carefully scoop out seeds and membrane. Cut a small slice from the base of each piece to help it sit flat, if necessary. Spoon lentil mixture into capsicums.
  3. Preheat a chargrill or barbecue on medium-low heat. Place a piece of foil on chargrill. Lightly spray capsicum with oil. Place capsicum on foil and cook, covered, for 6-8 minutes or until tender. Serve topped with fresh baby basil leaves and chilli.

Notes

SERVING SUGGESTION: Sliced long fresh red chilli and baby rocket leaves.

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