Stuffed Capsicums

I love using salad left overs for other meals. Not only do you get to use up what was left you also get to create a whole new tasty dish with half the amount of cooking!

The herby cous cous salad is the perfect leftover for these stuffed capsicums, another great side dish to go with a hot dinner, juicy steak or just on their own! Try out stuffed mushrooms too for a bit of variety, this will be a family favourite!

For more great recipes from The Fresh Life With Megan, check out her Facebook Page.

Stuffed Capsicums

Recipe by Stay at Home Mum

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Bell peppers filled with a flavorful mixture of rice, vegetables, and/or meat, baked to perfection for a wholesome, colorful meal.

Course: AppetizersCuisine: AmericanDifficulty: Easy

Servings

Adjust servings

+

–

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

300

kcal

Total time

45

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 4 Red capsicums

• 4 cups Herby Cous Cous Salad

• 2 cups Chopped Spinach

• 2 tbsp Olive oil

Directions

• Preheat the oven to 180
• Cut tops off each of the capsicum creating a lid for each.
• Take out the middle of the capsicum and discard it
• In a mixing bowl add spinach and cous cous salad
• Place the mixture inside of the capsicum filling each one and place the lid back on.
• Drizzle them with olive oil and bake in the oven for approximately 20 minutes until the capsicum is cooked.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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