LCD – All Recipes, Side
4 large green capsicums
Stuffing:
4 spring onions finely chopped
112 grams (4 ounces) canned tuna in brine drained
5 tablespoons cooked rice
2 tablespoons LSA or hemp seeds
Freshly ground black pepper
Sea salt
Sauce:
4 tomatoes chopped
4 garlic cloves minced
1 tablespoon all-purpose flour or gluten-free flour
1/4 teaspoon chilli powder (optional)
2 teaspoons dried coriander
1 teaspoon ground cumin
(GF, DF, YF)
Preheat oven to 180°C (350°F).
Wash the capsicums and slice a lid off each and put lids aside. Scoop out the seeds.
Mix the stuffing thoroughly and push into the capsicums.
Put lids back on. Brush the base and sides of a baking tray with olive oil and add 1 tablespoon water.
Stand the capsicums in the tray and bake until soft (approximately 45 minutes).
Blend the sauce ingredients and heat.
Serve with the stuffed capsicums.