Stuffed Capsicum

Name: Stuffed Capsicum Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 2
Ingredients: 1 serving Red Capsicum; 4 small Mushrooms fresh; 2 clove Garlic; 0.5 medium (2-1/2 dia) Onions raw; 1 medium Zucchini baby; 5 grams Basil; 3 oz Tomato grape (3oz = appro 12 tomatoes); 40 gram(s) Solanato Tomatoes; 40 gram Feta Cheese Danish Style Emporium ALDI (AUS) (by GAZAMAN); 1 tbsp Olive Oil; 1 tbsp Balsamic Vinegar

Minutes to Prepare: 10
Minutes to Cook: 60

Number of Servings: 2

Ingredients

1 serving Red Capsicum 4 small Mushrooms, fresh 2 clove Garlic 0.5 medium (2-1/2" dia) Onions, raw 1 medium Zucchini, baby 5 grams Basil 3 oz Tomato, grape (3oz = appro 12 tomatoes) 40 gram(s) Solanato Tomatoes 40 gram Feta Cheese Danish Style Emporium ALDI (AUS) (by GAZAMAN) 1 tbsp Olive Oil 1 tbsp Balsamic Vinegar

Directions

Pre-heat oven to 180C. Cut capsicum in half and lay skin side down on a baking tray. Chop onion, tomatoes, zucchini and mushrooms into 2mm cubes. Shred the basil and mix all together. Crumble feta through the mix. Divide the mix between the two halves of the capsicum, pushing it in quite firmly. Drizzle with olive oil and balsamic vinegar, season with salt and pepper. Bake at 180C for 1 hour.

Serving Size:�Make 2 Servings.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 170.5
Total Fat: 11.0 g
Cholesterol: 0.0 mg
Sodium: 9.0 mg
Total Carbs: 14.7 g
Dietary Fiber: 3.3 g
Protein: 5.4 g

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