Serves: 4-6
Ingredients:
1 corn cob, kernels sliced off
1 large kale leaf, finely chopped
1 cup chopped baby spinach, finely chopped
2 roma tomatoes, diced
1 green capsicum, cut in half and insides removed
Sprinkle each of dried Paprika, rosemary, cumin and oregano
Half a red chilli, finely chopped
1/2 cup frozen green peas, thawed
1 carrot, diced
1/8 cup fresh beetroot, grated
1 tsp Coconut oil + extra for rubbing into capsicum
3 garlic cloves, minced
1/2 red onion, diced
1 large shallot, finely chopped
1/4 cup fresh coriander, chopped
Himalayan salt and freshly cracked black pepper
Preheat oven to 200 degrees celsius. Line a tray with baking paper.
Rub a small amount of coconut oil onto the skin of the capsicum and inside.
Heat the remaining coconut oil in a large frypan and sauté the red onion and garlic until soft, around 5 minutes.
Add the corn, peas and carrot and cook for 2 minutes.
Add the coriander, shallot, chilli, paprika, rosemary, cumin and oregano. Mix in well.
Cook until the carrot is soft then add the kale, baby spinach, beetroot and tomato.
Cook until the tomato is soft and the greens have wilted.
Season with salt and pepper to taste.
Remove from heat and spoon into the capsicum shells. Roast in oven for 15-20 minutes. Enjoy:)