Oat Stuffed Capsicum
Serves: 4
Prep time: 15 minutes
Cook time: 35 minutes
3 ½ serves per portion
Recipe courtesy of Eileen Crouch, Bowen Branch
Ingredients:
- 4 small capsicums, tops removed and deseeded
- ½ cup steel cut oats
- 400g can chickpeas, drained, roughly mashed
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 4 cups baby spinach, coarsely chopped
- 1 tablespoon fresh oregano OR 1 teaspoon dried
- ¾ cup feta cheese, crumbled
- ¼ cup sun-dried tomatoes, chopped
- 1 tablespoon red wine vinegar
- Pepper
Method:
- PLACE capsicums cut-side down in a microwave-safe dish and add ½ inch of water. Cover and microwave on high until just softened, about 7-9 minutes, then set aside to cool.
- BOIL a large saucepan of water then add oats and cook until just tender, about 25 minutes. Drain oats and rinse with cold water.
- HEAT a large frypan over medium heat then add oil. Cook the onion for 5 minutes then add the spinach and oregano to wilt for 1 minute.
- STIR in the oats, chickpeas, ½ cup feta, tomatoes, vinegar and pepper and cook until heated through, about 2-3 minutes.
- DIVIDE mixture among the capsicums and sprinkle with the remaining feta.
- Optional: Grill in oven for a couple of minutes to melt the feta before serving.
What's Great About It:
These delicious oat stuffed capsicums can be served on their own or as a side to a meat dish such as a roast. The chickpeas and oats are both a great source of dietary fibre which is important to keep your digestive system healthy.
