6 medium bell peppers/ capsicums, (red/yellow/green) cut the tops off but don’t throw them out, remove the seeds from inside and clean well.
300g baby spinach leaves, washed & chopped
1 x (400g) can of salt-reduced chunky chopped tomatoes
1 x (310g) jar ‘Always fresh’ chargrilled eggplant slices, drained; or alternately you can buy slices from the deli section of most local supermarkets /greengrocers.
400g pulled BBQ chicken, remove most of the skin, then shred with a fork
rock salt & freshly cracked, pepper to season
200g light ricotta cheese
¾ grated low-fat mozzarella or low-fat tasty cheese
fresh basil leaves, chopped for garnish
flaxseed meal/flaxseed oil, when serving
Step 1. Preheat oven to 220°C/428°F. Line a large rectangular baking tray with a sheet of baking paper.
Step 2. In a heatproof dish, combine spinach leaves and tomatoes, stir, and heat in microwave for 3 minutes on high.
Step 3. Next add chicken, eggplant, season to taste with salt and pepper and stir well to combine ingredients.
Step 4. Place topless bell peppers onto the tray – ensuring to leave 2-3 cm space between them. Spoon the chicken eggplant mixture into the bell pepper bases.
Step 5. Add 1 heaped tablespoon of ricotta cheese to each bell pepper and top with a sprinkling of grated cheese.
Step 6. Place the bell pepper lids on top and pop straight into the oven for 20-25 mins – or longer if you prefer softer bell peppers.
Step 7. When cooked to your liking, plate up, sprinkle with flaxseed meal, or drizzle with flaxseed oil and serve immediately. Enjoy them on their own or serve with one of my amazing salads from the NEW Transformation Cookbook.
Servings: 6 Cooking & Prep time: 25 minutes
Nutritional Information: (per serve)
Calories: 166.5 Protein: 24.8 g Carbs: 8.9 g Fat: 3.5 g