Barbecued stuffed capsicums with lentils and feta
3
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
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