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STUFFED CAPSICUMS WITH WHITE BEANS
Bean Cooking
Bean Cooking
v Recipes all about Beans v
Serves : 4
• 4 red capsicums (that can sit upright)
• 2 cloves garlic, chopped finely
• 1 onion, chopped finely
• 2 sticks celery, chopped finely
• 400g can cannellini beans, rinsed /drained
• 2 tsp fresh thyme leaves
• Pepper & Salt
• Rocket leaves to serve
• ¼ cup pine nuts, toasted
• Juice of 1 lemon
Linda Turner & &
Linda Turner
Diane Newsom
Diane Newsom
Preparation: 15 mins
cooking Time: 25 minutes
Listen to Linda’s podcast
Linda Turner and Diane Newsom
Co- Author
Total
Linda Turner
Method:
Preheat oven to 250 C. Place whole capsicums upright on baking tray
lined with baking paper. Cover stalks with foil to prevent burning. Roast
for 15 minutes or until skin blisters and turns black and the flesh has
softened. Reduce oven temperature to 200 C.
Remove capsicums from oven, wrap in cling wrap for 5 minutes to sweat,
then peel. With a sharp knife, carefully cut a 2cm lid from top of the
capsicums, then scoop out and discard the membrane, seeds and liquid.
Cook garlic, onion & celery and stir for 3 minutes or until mixture softens. Add drained beans, thyme and oil and cook for 1 minute. Remove
pan from heat, season with pepper and salt to taste.
Place capsicums back on baking tray, fill with the bean mixture (approx
2/3 cup for each one), then pop on lids. Return stuffed capsicums to
oven and cook for 5 minutes. Remove foil from stem.
Serve with rocket leaves scattered with pine nuts and a squeeze of lemon juice. YUMMY!
Recipe and photos courtesty of New Holland
Sugar Free Choc Chip Cookies
• 1 cup dates
• 1/2 cup coconut
• 1/2 cup coconut oil (or butter/margarine)
• 1/2 cup rolled oats
• 1/4 cup Natvia Drinking Chocolate
or sugar free cocoa
• 1 teaspoon vanilla
• approximately 12 choc chips/cacao nibs
Makes approximately 12 biscuits
1. Place all ingredients into Food Processor and blitz for a couple of minutes until moist and sticky
2. Roll into small balls and flatten with fork
3. Place a chocolate drop/nib on top of each biscuit Bake for 15-20 minutes at 170 degrees Celsius
Recipe and photos courtesty of Karen Koutsodontis and The Travelling Kitchen
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