Mushroom stuffed capsicum with parmesan and chilli oil (180 calories per serve)

I have 3 months left until my wedding and I’ve just gained 2kgs over the month so I’ve decided I’m going to have to start dieting. I’m going to start having vegetables for dinner – such as this one.

Serves 1 (2 halves)

Prep time 15 mins
Cook time 20 mins

1 capsicum, halved and deseeded
3 field mushrooms, chopped into little pieces
1/2 red onion, chopped finely
10g parmesan shavings
approx. 5ml chilli-infused olive oil (I used EVOO)

Preheat the oven to 180C. Alternatively, you can also cook this in the microwave, which takes about 5-10 minutes depending on what special settings you have it on.

Mix the mushrooms and red onion together, seasoning to taste. Then stuff into the capsicum halves. They might not all fit at once so stuff as much as you can.

Drizzle the capsicums with some chilli oil (not too much!) and roast for 10 minutes. The mushrooms should’ve shrunk by then so there’s more room to stuff the rest of the stuffing.

Place the capsicum back into the oven and roast for a further 10 minutes. About 2 minutes before you take out the capsicum, top with some parmesan cheese (not too much!!) and let it melt.

Place capsicums on a tray and drizzle the side of the plate with a little more chilli oil.  Serve with a side of vegetables (I used some leftover broccoli).

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