Mediterranean capsicums

Mediterranean capsicums

4.0 14 ratings

Prep. 20min

Total 2 h

6 portions

Ingredients

freekeh
130 g
filtered water plus extra for soaking
500 g
cherry tomatoes cut into halves
250 g
pickled capers
30 g
pine nuts
50 g
walnuts
50 g
extra virgin olive oil plus extra for greasing
1 tbsp
nutritional yeast (see Tips)
3 tsp
dried thyme
¼ tsp
zucchini cut into pieces (2-3 cm)
1
garlic cloves
2
spring onions/shallots trimmed and cut into thirds
2
fresh basil leaves only
2 sprigs
capsicums (any colour), cut into halves and deseeded
3
Vegetable stock paste (see Tips)
1 tsp
salt to season
ground black pepper to season

Difficulty

easy

Nutrition per 1 portion

Protein 13.4 g

Calories 1623 kJ / 386.4 kcal

Fat 21.9 g

Fiber 9.6 g

Carbohydrates 33 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Plant to Plate 120 Recipes
Australia and New Zealand

You might also like...

Stuffed butternut pumpkin with feta

1 h 50min

Pearl barley risotto with asparagus

1 h 5min

Stuffed capsicums with herbed quinoa

30min

Thai tofu and sweet potato cakes

30min

Yasai miso ramen

35min

Eggplant and porcini bites with turmeric tahini dressing

55min

Mashed pea and corn slice

40min

Lentil and chickpea burger with tahini dressing

1 h 30min

Ricotta patties with chilli lime corn

1 h 20min

Buckwheat and mushroom quiche

29 h 20min

Steamed eggplant and ricotta lasagne

1 h 25min

Vegetable lasagne

1 h 35min