Stuffed capsicum cups

Vegetarian

Prep

20 min

Cook

40 min

Serves

4

Skill

Serve either as a side dish or as main accompanied with a green salad.

  • 4 small round red capsicums 
  • 2 tsp olive oil 
  • 1 medium onion, chopped 
  • ¼ cup dried brown lentils 
  • 10g vegetable flavoured stock cube 
  • 1 cup water 
  • ½ cup arborio rice 
  • 2 cups boiling water 
  • 2 tbs parmesan cheese, grated
  • 2 Weet-Bix, crushed 
  • 1 tbs parmesan cheese, grated, extra 
  • 2 tbs olive oil, extra

Nutrition per serving

Weight, measurement and temperature conversions
1560 kJ

energy kj

13 g

protein

3 g

saturated fat

7 g

dietary fibre

43 g

carbohydrate

11 g

sugars

145 mg

sodium