Healthy Halloween Stuffed Capsicums

ACT & SA GREEN / Everyday NSW

Makes 4 serves

Ingredients:

• 4 small capsicums (a mix of orange, red and yellow)
• ¼ cup pine nuts (~25g)
• 1 tbsp olive or olive oil spray
• 1 red onion, chopped
• 2 large garlic cloves, crushed
• 1 small eggplant, peeled and chopped into small cubes
• 1 cup cooked brown rice
• 2 tbsp tomato paste
• zest of 1 lemon
• 1 cup of basil, loosely packed

Method:

1. Pre-heat the oven to 200 C/180 C fan forced. 
2. Cut the tops off the peppers (keeping the tops to one side) and remove the seeds and any white flesh from inside. Use a small sharp knife to carve spooky Halloween faces into the sides. Chop up any offcuts into small pieces and set aside.
3. Toast the pine nuts in a dry pan for a few mins until golden, and set aside.
4. Heat the oil in the pan and cook the onion until softened. Stir in the garlic, pepper off cuts and eggplant and cook until the veggies are soft. Add a little water if the pan looks dry. Season with salt and pepper. 
5. Add the cooked brown rice into the pan with the tomato paste. Stir for a minute or two to warm through, then remove from the heat and add the lemon zest, basil and pine nuts. 
6. Combine the rice and veggie mixture.
7. Fill each pepper with the rice and veggie mixture. Replace the lids, using toothpicks to secure them in place, and put the peppers in a baking tray and cook uncovered for roughly 35 minutes.