I mentioned that last week I had bursts of not being able to get off the couch interspersed with moments of great kitchen creativity.
The creative moments were often filled with vegetables in an effort to fight off the dreaded winter lurgy.
My Asian style-stuffed capsicums were super simple to throw together and absolutely delicious.
I loaded them up with lots of bug-fighting ginger and garlic and I could practically feel them clearing away the nasties.
I was inspired by a recipe in Michelle's Bridges' book 'losing the last 5kg.' I used the same method as Michelle but switched up the veges and the flavours.
You could use whatever vegetables you have on hand - a great way to clear out the crisper and perfect winter (or summer) side dish.
Yes I am obsessed with mushrooms.
I learned something new about them at the markets on Sunday.
Apparently the really white button ones are bleached to make them look pretty.
You also want to look for the mushrooms with spots.
The spots are little tiny mosquito bites so if they're bite-free they've been sprayed with pesticide.
Can anyone else verify this?
I was rather disturbed hearing that.
Back to my stuffed capsicums.
First you need to prepare the capsicums.
Chop off the tops and scoop out the seeds and membrane.
Put the capsicums in a bowl of boiling water for three minutes just to soften them.
Drain them and sit them in a baking dish ready for stuffing.
Start by sauteing the onions over medium heat for a couple of minutes or until they soften.
Add the veges and cook, stirring or a couple of minutes.
Add the garlic, ginger, sesame seeds and sauce and stir them through, cooking for another 2-3 minutes.
Divide the vegetable mixture between the capsicums.
Pop the lids back on and pour water into the dish to reach 2cm up the capsicums.
Cover the dish with aluminum foil and bake for 35-40 minutes at 180C fan-forced.
Let them sit in the tray for a couple of minutes and then serve them up.
I served mine with a simply grilled chicken breast fillet. Enjoy!
What about you? Do you cook when you're sick?
Recipe
Ingredients
- 1 teaspoon crushed garlic
- 1 teaspoon crushed ginger
- 1 teaspoon sesame seeds
- 1 tablespoon oyster sauce
- 1 onion finely chopped
- 3 small red capsicums
- 1 large field mushroom chopped finely
- 6 small button mushrooms chopped finely
- 1 small yellow squash diced finely
- 6 green beans chopped
Instructions
- Was the capsicums, carefully chop off their lids and scoop out the insides.
- Place them in a bowl of boiling water for 3 minutes to soften them and then drain them and put them in a baking dish.
- Pre-heat the oven to 180C fan-forced.
- Spray a large, non-stick pan with a little oil and cook the onions, stirring, until softened.
- Add the garlic, ginger, mushrooms, squash and beans and stir it all together. Cook, stirring, for 3 minutes then add the oyster sauce and sesame seeds.
- Cook for another 2 minutes.
- Divide the mixture between the hollowed-out capsicums and then put the lids on them.
- Pour 2cm of water into the baking dish and cover the capsicums with aluminum foil.
- Bake for 40 minutes.
- Leave them to sit for a couple of minutes before serving.
Jess says
I love stuffed peppers of any sort, and this one is so fun and different! Feel better, Claire!
Claire says
Thanks Jess! I'm all better now and didn't get it too badly thank goodness. I think it's the overdose on veges that fixed me!
Lorraine @ Not Quite Nigella says
I love stuffed vegetables and I like the Asian twist on them here :)
Claire says
I'd never made them before but I've since made a stuffed tomato too. They're such an easy way to fancy it up!
Hotly Spiced says
It's so disappointing hearing that about the mushrooms and makes you want to only eat organically. I shop at Harris Farm and I email them all the time asking them to put organic produce in the store but I've never even had a returned email. I try not to buy those white button mushrooms as they have no flavour and that's not what a mushroom is supposed to be like. I buy the Swiss Brown as these seem to be less tampered with. I love the look of your stuffed capsicums. So colourful and what a great dinner! xx
Claire says
Isn't it?! I was shocked. I've just started washing all my fruit and vege in diluted white vinegar as soon as I get home from the shops. I hate the idea of what could be lurking on them.
celia says
Claire, they look very delicious - and healthy too! I hadn't heard about the mushrooms being sprayed, but you're right, it IS worrying!
Claire says
It seems to be a bit of a secret!