A scrumptious light supper, served here with quinoa or brown rice to mop up the juices.
Serves 1
1 red bell pepper
2-3 medium mushrooms, finely diced
1 tbsp pine nuts
1 garlic clove, finely chopped or crushed
6 cherry tomatoes, halved
1 tbsp olive oil
4 anchovies in oil
Handful of basil or cilantro leaves
Preheat the oven to 400°F. Cut the bell pepper in half, remove the stalk and seeds, and place the bell pepper in a baking dish. In a bowl, mix the mushrooms, pine nuts, garlic, and tomatoes, along with most of the olive oil. Spoon the mushroom mixture into the bell pepper halves. Lay the anchovies on top, drizzle with the remaining olive oil, and season with black pepper.
Bake the bell pepper for 20 to 25 minutes, or until some of the edges are slightly charred and the flesh has softened. Pour any juices in the dish over the bell pepper and garnish with basil. Serve with a salad of mixed leaves and arugula and 2 tbsp brown rice or quinoa (adds 35 calories).
• CALORIES 120
• PROTEIN 6G
• FAT 7G
• FIBER 3G
• CARBS 10G