Vegetarian Stuffed Capsicums
Whether you are a vegetarian or not, making sure you are getting a good boost of veggies in your diet is great for a healthy eating plan and for weight loss.
If you have thought about joining the 28 Day Weight Loss Challenge and you’re wondering about vegetarian options – read on.
Not only do we have a heap of vegetarian recipes in the Healthy Mummy App, but we also have a designated Vegetarian Meal Plan option available, with different recipes for breakfast, lunch, dinner and for your snacks for the whole 28 Days of the Challenge.
If you’re looking for a delicious and healthy vegetarian recipe, look no further than these tasty Vegetarian Stuffed Capsicums recipes.
The perfect mix of fast and flavoursome, this veggie-packed dish is ideal when you’re following a healthy eating plan or are part of the 28 Day Weight Loss Challenge.
Why Veggies are great for Weight Loss
Veggies are packed with literally hundreds of different nutrients and vitamins, many of which have the potential to fight serious diseases and to boost weight loss – so are great to include in your healthy eating plan.
Veggies also contain lots and lots of dietary fibre, and dietary fibre is super important in the fight to lose belly fat.
Dietary fibre fills you up – it’s as simple as that. The more your food fills you up, the less likely you’ll be to crave foods that are full of fat and calories – helping to keep your weight down.
Dietary fibre also helps to boost pregnancy weight loss by keeping your bowel movements regular, as you cannot digest it – so you have to get rid of it by expelling it as waste.
Dietary fibre actually swells in the tummy when you drink water, so it keeps you full, but the bonus is that because you have to expel it, you take in fewer calories from it. Eating a range of fruits and veggies every day and including them in your weight loss plan will ensure that you get the vitamins and nutrients needed for health, and it will also boost your weight loss.
- 4 small red capsicums lids removed and kept, seeds and membranes removed
- 1 tbsp olive oil
- 1 medium onion peeled and finely chopped
- 1 cup button mushrooms chopped
- 1 cup cooked quinoa
- 1/2 lemon juiced and zested
- 4 tbsp chopped pistachios cashews or hazelnuts can also be used
- 3 tbsp reduced fat feta crumbled
- 2 tbsp fresh parsley chopped, to serve
- Olive oil spray
- Preheat the oven to 180C.
- Spray the inside and outside of the capsicums with olive oil spray and place on a lined baking tray.
- Heat the oil in a frying pan over medium/high heat.
- Cook the onion until tender, then add mushrooms.
- Add the onion and mushrooms to the rest of the ingredients in a large bowl. Mix well with your hands to combine.
- Stuff the mixture into the 4 capsicums and place the lids back on top.
- Cook in the hot oven for around 20 minutes or until the tops are golden.
Recipe makes 4 servings at 215 calories per serve
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