A scrumptious light supper, served here with quinoa or brown rice to mop up the juices.
Serves 1 1 red capsicum 2-3 medium mushrooms, finely diced 1 tbsp pine nuts 6 cherry tomatoes, halved 1 tbsp olive oil 1 garlic clove, finely chopped or crushed 4 anchovies in oil Handful of basil or coriander leaves |
• CALORIES 120 • PROTEIN 6G • FAT 7G • FIBRE 3G • CARBS 10G |
Preheat the oven to 200°C. Cut the capsicum in half, remove the stalk and seeds and place it in a baking dish. In a bowl, mix the diced mushrooms, pine nuts, garlic and tomatoes, along with most of the olive oil. Spoon the diced mushroom mixture into the capsicum halves. Lay the anchovies on top, drizzle with the remaining olive oil and season with black pepper.
Bake the capsicum in the oven for 20-25 minutes, or until some of the edges are slightly charred and the flesh has softened. Pour over any juices in the dish and garnish with basil or coriander. Serve with a salad of mixed leaves and rocket and 2 tbsp brown rice or quinoa (adds 35 calories).