Stuffed Capsicums

Stuffed Capsicum is a popular meal around the world and a staple for many families. Luckily, the recipe can be adapted in a number of ways and can still be enjoyed when the following side-effects are present: taste changes, smell changes, metallic taste, sore mouth & throat, loss of appetite and constipation.

Alyx

Suitable to eat when you have these side-effects:

Suitable to eat when you have these side-effects:

Serves: 4 depending on appetite

Prep & cook time: 1 hour 20 minutes

1

Ingredients:

  • Olive oil
  • 1 medium onion, finely sliced
  • 1 clove garlic, sliced
  • 1 large carrot, finely grated
  • 1 stick celery, finely sliced
  • Chilli flakes to taste, optional
  • 250g minced beef
  • ⅓ cup frozen corn kernels
  • 2 tablespoons tomato puree
  • ½ stock cube, crumbled
  • 400g tinned diced tomatoes
  • 4 medium capsicums, sliced in half lengthways, seeds removed
  • ⅔ cup parmesan cheese or grated tasty cheese.

Method

  • In a large frying pan, add the oil and onion, cook for 5 minutes until softened. Add the garlic and minced beef. Turn the heat up to brown the beef.
  • Add the carrot, celery, chilli flakes, corn, tomato puree, diced tomatoes and crumble in the stock cube. Add a little water if required. Turn the heat down and simmer for 20 minutes until most of the liquid has reduced. Preheat the oven to 190ºC.
  • Line an oven tray with baking paper. Place the sliced capsicums on the tray. Spoon the cooked chilli mixture into the capsicums and top with cheese.
  • Cover with foil and place in the preheated oven for 40 minutes or until the capsicum is tender. Serve hot.

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Suitable to eat when you have
these side-effects:

Serves: 4
Prep & cook time: 1 hour 20 minutes

  • Olive oil
  • 1 medium onion, finely sliced
  • 1 clove garlic, sliced
  • 1 large carrot, finely grated
  • 1 stick celery, finely sliced
  • Chilli flakes to taste, optional
  • 250g minced beef
  • ⅓ cup frozen corn kernels
  • 2 tablespoons tomato puree
  • ½ stock cube, crumbled
  • 400g tinned diced tomatoes
  • 4 medium capsicums, sliced in half lengthways, seeds removed
  • ⅔ cup parmesan cheese or grated tasty cheese.
  • In a large frying pan, add the oil and onion, cook for 5 minutes until softened. Add the garlic and minced beef. Turn the heat up to brown the beef.
  • Add the carrot, celery, chilli flakes, corn, tomato puree, diced tomatoes and crumble in the stock cube. Add a little water if required. Turn the heat down and simmer for 20 minutes until most of the liquid has reduced. Preheat the oven to 190ºC.
  • Line an oven tray with baking paper. Place the sliced capsicums on the tray. Spoon the cooked chilli mixture into the capsicums and top with cheese.
  • Cover with foil and place in the preheated oven for 40 minutes or until the capsicum is tender. Serve hot.

Serves: 4 depending on appetite

Prep & cook time: 1 hour 20 minutes

  • Olive oil
  • 1 medium onion, finely sliced
  • 1 clove garlic, sliced
  • 1 large carrot, finely grated
  • 1 stick celery, finely sliced
  • Chilli flakes to taste, optional
  • 250g minced beef
  • ⅓ cup frozen corn kernels
  • 2 tablespoons tomato puree
  • ½ stock cube, crumbled
  • 400g tinned diced tomatoes
  • 4 medium capsicums, sliced in half lengthways, seeds removed
  • ⅔ cup parmesan cheese or grated tasty cheese.
  • In a large frying pan, add the oil and onion, cook for 5 minutes until softened. Add the garlic and minced beef. Turn the heat up to brown the beef.
  • Add the carrot, celery, chilli flakes, corn, tomato puree, diced tomatoes and crumble in the stock cube. Add a little water if required. Turn the heat down and simmer for 20 minutes until most of the liquid has reduced. Preheat the oven to 190ºC.
  • Line an oven tray with baking paper. Place the sliced capsicums on the tray. Spoon the cooked chilli mixture into the capsicums and top with cheese.
  • Cover with foil and place in the preheated oven for 40 minutes or until the capsicum is tender. Serve hot.

Method

  • Place all the teriyaki sauce ingredients into a bowl and stir until the sugar has dissolved.
  • Place the salmon in the same bowl and and turn to thoroughly coat. Cover and place in the fridge to marinate no less than 20 minutes and no more than 2 hours.
  • Place a non-stick frying pan over a medium heat and add the salmon fillets skin side down. Keep the remaining marinade in the bowl. Cook for a few minutes and then add the remaining marinade over the fish. 
  • Turn the salmon and continue cooking until done to your liking. Brush the salmon with the marinade in the pan throughout the cooking process.
  • Serve on homemade fried rice.

Homemade Fried Rice

  • Cook rice according to packet instructions. 
  • In a non-stick pan, heat the sesame oil and add the remaining ingredients. Cook stirring until the vegetables have softened. Add the rice and stir to combine.

Breakfasts

Vege & Vegan

Mains

Desserts

Soups

High Protein

Snacks & Treats

Drinks & Smoothies

Breakfasts

Vege & Vegan

Mains

Drinks & Smoothies

Soups

High Protein

Snacks & Treats

Desserts