Capsicum is so hot right now, are you eating enough of this hot pepper relative of the chilli family?
Why should we eat them? An excellent source of Vitamin C and Beta Carotene and the more ripe and red you go, the sweeter they will taste.
Capsicums are also the perfect Low Calorie and Gluten Free alternative to be able to stuff them to the brim with lean protein and flavoursome fresh herbs & spices to make your mouth sing.
Thai Stuffed Capsicum Boats
Prep: 10 mins | Cook: 15 mins | Serves: 4
- 500g turkey mince
- 2 large capsicums, halved
- 4 garlic cloves, crushed
- 1/2 purple or white onion, diced
- 1 tsp all spice
- 1/2 lemon, juiced
- 1 Tbsp Organic Sweet Balsamic Reduction
- 1 Tbsp olive oil
- Large handful of fresh coriander, chopped stem + leaves
- 2 Tbsp sesame seeds
- Pinch salt & pepper to season
Preheat your oven to 360ºF (180ºC) line a tray with baking paper.
Heat the oil in a large frying pan over medium-high heat. Add onion, garlic and cook, stirring, for 3 minutes or until softened. Add mince and cook, stirring with a wooden spoon to break up mince for 6 to 8 minutes or until browned.
Turn heat down to low and add in the all spice, sesame seeds, balsamic reduction and stir for another 2 minutes. Finally add your chopped coriander for another 2 minutes then remove off the heat.
Stuff your capsicums with equal amounts of the mince filling, when I say stuff – I mean LOAD them UP.
Bake in the oven for about 5-7 minutes and serve with additional veggies that you fancy, I enjoy snow peas and thinly sliced carrots with a dollop of pot set natural greek yoghurt.