Feta Stuffed Capsicums

This weeks recipe is a vegetarian delight.  While you need to invest a little time with this dish, use your kitchen time to chill and once its done you’ll savour the the fresh flavour.  This is a great recipe to eat cold at a picnic, bring as a side dish to a BBQ or simply enjoy on its own.  Yum!

Serves: 1

Ingredients:

2 large red capsicums (approx 160g each)
15 grams frozen sweet corn kernels
25 grams bulgur wheat
40 grams reduced fat feta cheese
30 grams reduced fat cheddar cheese
2 inches cucumber
½ medium red dessert apples (approx 138g each)
2 spring onions (approx 15g each)
1 tsp minced garlic
10 grams granulated vegetable stock
pinch black pepper
pinch sea salt
5 mls bottled lemon juice

Instructions :

1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Put the bulgur wheat in a bowl, cover with boiling water, add the stock and stir to dissolve; let stand for 30 minutes (until the grains are puffed and swollen). When ready, drain the bulgur wheat and, if necessary, fluff with a fork to separate the grains.
3. Meanwhile, cut the capsicums in half lengthways, scrape out the centre and discard the seeds and membranes. Leave the stalk, which will help hold the pepper in shape.
4. Chop the apple and place in a bowl with the lemon juice and mix lightly.
5. Finely dice the cucumber and spring onions; add to apple along with the remaining ingredients (except for the Cheddar cheese) and the drained bulgur wheat. Season with sea salt and freshly ground black pepper and mix well.
6. Place the peppers on individual pieces of tin foil on a roasting tray, stuff with the filling and sprinkle over the reduced fat cheddar cheese.
7. Wrap each one tightly in tin foil and cook in the preheated oven for 20-25 minutes or until the filling is piping hot and the cheese is melted.
8. Season well with sea salt and freshly ground black pepper, place onto a serving plate and eat immediately.

Chef’s suggestions:

• Serve with a large crisp, green salad and a drizzle of balsamic vinegar.

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