Loaded Capsicums

Loaded Capsicums: A simple, colourful and delicious meal.

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Andrew
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Category, , DifficultyBeginner

Loaded Capsicums: A simple, colourful and delicious meal.

Prep Time10 minsCook Time20 mins
 700 g Turkey Mince
 1 cup Wholemeal Couscous
 2 cups Chicken Stock
 1 tbsp Olive Oil
 3 Garlic Cloves (minced)
 1 Onion (Diced)
 2 Carrots (shredded)
 ½ cup Frozen Peas
 2 tsp Cumin
 1 tbsp Worcestershire Sauce
 1 tsp Salt
 ½ tsp Black Pepper
 4 Large Capsicums (different colours is possible)
 1 cup Shredded Cheese
 2 Spring Onions for Garnish (optional)
1

Preheat oven to 180 degrees celsius. Take out baking dish and place to the side.

2

In a wok or a large saucepan, sauté the onion and garlic over medium heat until both become lightly golden. Add the turkey mince and olive oil and stir.

3

Add the cumin, salt, pepper and worcestershire sauce and continue stirring until brown, breaking up the mince.

4

Once turkey has browned, add in the couscous. Note: you also have the option here to exchange this for quinoa, which is a healthier option. Add the chicken stock to the pan immediately after couscous, stir.

5

Add in the shredded carrot and peas and let simmer for approximately 10 minutes.

6

Prepare the capsicums by slicing in half longways. Take out the seeds and the white membranes inside. Lay in baking tray.

7

With a spoon, fill each of the capsicum as much as you can and lay back down in tray. Sprinkle the cheese on top of each one.

8

Pour approximately half a cup of chicken stock into the dish and cover with foil. Bake for 20-25 minutes or until the capsicum is soft and the cheese is golden.

9

Serve up two capsicums on the plate and garnish with spring onion.
(you will most likely have left over turkey-couscous filling, place the remaining filling and with any left over capsicums into containers for lunches/dinner the following day)

Nutrition Facts

Serving Size 1

Servings 4


Amount Per Serving
Calories 843
% Daily Value *
Total Fat 45.4g70%
Total Carbohydrate 44.7g15%
Protein 49.3g99%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 700 g Turkey Mince
 1 cup Wholemeal Couscous
 2 cups Chicken Stock
 1 tbsp Olive Oil
 3 Garlic Cloves (minced)
 1 Onion (Diced)
 2 Carrots (shredded)
 ½ cup Frozen Peas
 2 tsp Cumin
 1 tbsp Worcestershire Sauce
 1 tsp Salt
 ½ tsp Black Pepper
 4 Large Capsicums (different colours is possible)
 1 cup Shredded Cheese
 2 Spring Onions for Garnish (optional)

Directions

1

Preheat oven to 180 degrees celsius. Take out baking dish and place to the side.

2

In a wok or a large saucepan, sauté the onion and garlic over medium heat until both become lightly golden. Add the turkey mince and olive oil and stir.

3

Add the cumin, salt, pepper and worcestershire sauce and continue stirring until brown, breaking up the mince.

4

Once turkey has browned, add in the couscous. Note: you also have the option here to exchange this for quinoa, which is a healthier option. Add the chicken stock to the pan immediately after couscous, stir.

5

Add in the shredded carrot and peas and let simmer for approximately 10 minutes.

6

Prepare the capsicums by slicing in half longways. Take out the seeds and the white membranes inside. Lay in baking tray.

7

With a spoon, fill each of the capsicum as much as you can and lay back down in tray. Sprinkle the cheese on top of each one.

8

Pour approximately half a cup of chicken stock into the dish and cover with foil. Bake for 20-25 minutes or until the capsicum is soft and the cheese is golden.

9

Serve up two capsicums on the plate and garnish with spring onion.
(you will most likely have left over turkey-couscous filling, place the remaining filling and with any left over capsicums into containers for lunches/dinner the following day)

Loaded Capsicums