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.

Download the recipe here.

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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.

Download the recipe here.

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.

Download the recipe here.

Breakfasts

Vege & Vegan

Mains

Desserts

Soups

High Protein

Snacks & Treats

Drinks & Smoothies

Breakfasts

Vege & Vegan

Mains

Drinks & Smoothies

Soups

High Protein

Snacks & Treats

Desserts