Stuffed capsicums

Loaded with plant protein, these capsicums are super filling. Pair them with a side of leafy greens for a colourful, nourishing meal.

5 small capsicums (choosing ones that can ‘stand up’ on their own will make cooking less messy!)
1 tbsp miso paste
4 tbsp hot water
250g firm tofu, crumbled
2 garlic cloves, minced
2 tomatoes, diced
3 cups silverbeet, chopped (or spinach)
1 tsp curry powder
4 tbsp tomato paste
3 tbsp tamari
1 cup frozen peas
1 x 400g can chickpeas, drained and rinsed

Preheat the oven to 180°c.
Cut the top off the capsicum (keep the top for later) and remove seeds.
Place the miso paste and hot water in a small bowl and stir until miso dissolves.
Place the tofu and garlic into a fry pan stir until tofu begins to cook.
Add the tomatoes, silverbeet, curry powder and miso paste mixture stirring frequently.
Add the tomato paste, tamari, peas and chickpeas.
Cook on low heat until the silverbeet is cooked.
Spoon the mixture into the capsicums and place the capsicum lids on top. Place on an oven tray ‘standing up’.
Bake about 15 minutes, until the capsicum is cooked through and lightly charred in patches.

Optional: Serve with a side salad (e.g. lettuce, cucumber, radishes)

Loaded with plant protein, these stuffed capsicums are super filling. Pair them with a side of leafy greens for a colourful, nourishing meal.
Swap chickpeas for another bean of choice.
You can use any leftover filling e.g. on toasted wholegrain bread or in a wholegrain wrap.

Hollie Kempton