COOKBOOK: World’s Best Diet - Arne Astrup, Christian Bitz, Jennie Brand-Miller & Susan B Roberts
This vegetable originated in the US and has a number of different names depending on where you are in the world.
Americans call it bell peppers, Australians call it capsicum, South Africans call them sweet peppers.
These little beauties are rich in antioxidant and anti-inflammatory nutrients along with several anti-cancer benefits. They also contain sulphur compounds and the enzymes present help to prevent gastric and oesophageal cancer. They can be eaten raw or cooked and are delicious either way.
These stuffed capsicums are just delicious and will impress family, friends and those who are the fussiest of eaters.
Enjoy
RECIPE
Serves 4
2 large red capsicums
200g couscous (cooked as per the package)
160g lamb, minced
1 large zucchini, peeled and grated
1/2 teaspoon of flaked chilli
1 large lemon, grated rind
A handful of parsley, chopped
4 tablespoons, currants
1 handful of grated cheese
Salt & pepper
Rinse the capsicum well. Cut the top of the capsicum, then cut in half. Cut and remove the membrane and the seeds. Set aside.
Cook the couscous as per the package
In the video I bring water to boil, add a drop of olive oil and add the couscous. Couscous cooks up super quickly. When the liquid had absorbed and its tender, it’s ready and should be set aside. Fluff up with a fork to let it cool down.
In a bowl add the lamb, grated zucchini, couscous, currants, parsley and grated cheese. Add chilli flakes, grated lemon rind and salt & pepper. Mix well.
Place capsicums skin down on a lined oven tray. Fill each with mixture and sprinkle some extra cheese over the top.
Roast in oven for approx 10-15mins covered with foil, a further 10mins with no foil (uncovered)
Remove from oven and they are now ready to be served
Enjoy
