Chicken and couscous-stuffed capsicums
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Time to make:
$3.90 per serve
(at time of publication)
Full ingredients list:
400g can no-added-salt chopped tomatoes
200g baby spinach
3/4 cup couscous
50g store-bought chargrilled eggplant, drained, sliced
1/2 cup basil leaves
300g BBQ chicken breast, skin removed, shredded
4 large capsicums, tops cut off and seeded (keep tops)
150g reduced-fat smooth ricotta
1/2 cup reduced-fat grated cheese
4 cups garden salad, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 220°C. Line a baking tray with baking paper. Place tomatoes and spinach in a large heatproof dish, combine well, and microwave for 2 minutes on high. Add couscous, eggplant, basil and chicken. Stir to combine.
Step 2Spoon the couscous mixture into capsicums. Top with 2 tablespoons of ricotta and sprinkle with grated cheese; place capsicum lids on top just to the side. Place on prepared tray and bake for 15–20 minutes, or longer for a softer capsicum.
Step 3Serve stuffed capsicums with garden salad drizzled with olive oil and balsamic vinegar, if desired.
Use capsicums that can stand upright and have them at room temperature, for best results.
About this recipe
First published: August 2016