Photo of Barbecued stuffed capsicums with lentils and feta by WW

Barbecued stuffed capsicums with lentils and feta

4
2
2
SmartPoints® value per serving
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 can(s), (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.

Start eating better than ever!