Stuffed Capsicum Recipe
Using whole chilli peppers from the capsicum provides so much nutritional goodness. Did you know that the carotenoid present in peppers lowers the risk of macular degeneration and helps maintain healthy vision? The Vitamin C in capsicum encourages immunity and prevents cell damage. This yummy food is also high in vitamin A and is known to have anti-inflammatory properties. You can also add some capsicum to my yummy recipes in my 30 Day Smoothie Challenge eBook, which you can do as a challenge or just use as an affordable recipe book!
Serves: 4 Prep: 15 min. Cook: 50 min.
- 4 red or green capsicums, sliced in half, core and seeds removed
- 8 eggs, beaten
- 1 cup mushrooms, sliced
- 1 onion, diced
- 3 cups baby spinach
- 1 tomato, diced
- ½ tsp garlic powder
- bacon, ham, and/or sausages, pre-cooked (optional)
- 1 tbsp olive oil
- sea salt and freshly ground black pepper
- Preheat your oven to 190 C.
- Heat olive oil in a frypan over medium-heat.
- Sauté the onion until soft, about 4 minutes, then add the mushrooms and tomatoes and cook about 2 minutes.
- Add the spinach and cook until wilted, about 1 or 2 minutes.
- Season to taste with salt, pepper and garlic powder.
- Divide the vegetable mixture equally among the capsicum halves.
- Top off each capsicum half with some of the beaten eggs, and add the meat of your choice, if using.
- Place the stuffed capsicums on a tray lined with baking paper and pop in the oven to bake for 40 minutes..
Rose is a Fit Busy Mum of 3 fit kids. She aims to empower mums who are time poor. She acknowledges that mums are ‘busy’ but tries to inspire them to regain their fitness through simple everyday habits and simple recipe ideas that she promotes through her NEW book ‘30 Day Smoothie Challenge’.