Free Healthy Recipe - Baked Capsicum with Herbed Balsamic Tomato and Mushrooms

Dairy free, Low carbohydrate, Low sugar, Wheat Free

Did you know that cooked tomatoes contain more antioxidants than raw?

Stuff them into red capsicum, rich in beta-carotene and Vitamin C and combine with flavoursome mushrooms enhanced with balsamic vinegar and fresh herbs, there's no sugar required to make this medicine go down!

2 red capsicum cut in half with stalks left on and seeds removed
2 large mushrooms, cut into chunks
12 mini roma tomatoes, sliced in half
2 cloves garlic, crushed
¼ cup basil, finely chopped
¼ cup oregano, finely chopped
pinch sea salt

Preheat oven to 180 degrees Celsius.
Combine the oil with the balsamic vinegar, garlic, herbs and seasoning in a small jar. Chop the mushrooms into chunks and halve the tomatoes. Pour over the dressing and leave to marinate for 30 minutes.

Fill the capsicum halves with the mushroom mixture. Lay them onto a baking tray. Cover with foil and bake for 30 - 40 minutes until the capsicum is tender.

Serves 4 as an accompaniment to protein or as a light lunch.

Makes 4 servings

Scale recipe to serves

Prep Time: 40 mins
Cooking Time: 40 mins
Ready in: 80 mins

Suitable for:
Entree, Lunch, Side Dish
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Nutritional Information - Per Serve
Kj 736 kj
Calories 176 kcal
Fat 14.6 g
Saturated Fat 2 g
Total Carbohydrate 8 g
Total Protein 3.6 g
Fibre 3 g

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