Stuffed Capsicums With Tahini Dressing
Capsicum is rich in beta-carotene, vitamin A and vitamin C and is also known to boost metabolism by lowering triglycerides (stored fats in blood corpuscles).
This helps in burning calories and keeping cholesterol in control.
Another great benefit of capsicum is its ability to strengthen the immune system.
Being rich in Vitamin C stimulates white blood cells to fight infection.
With the addition of the tahini dressing, you’re getting essential nutrients such as calcium, iron, magnesium, and folate.
Ingredients
4 x Capsicums (any colour or size is good; I’ve used fire flame capsicums that have a bit of heat)
500g lean mince of your choice (turkey, kangaroo, beef, lamb, chicken)
Half onion diced
1/2 tsp Chilli powder (or more if you like it hot)
1/2 tsp Garlic powder
2 Tbs Tomato paste
Fresh coriander for garnishing
Coconut oil for cooking
For the Tahini Dressing:
¼ Cup Tahini Paste
Juice of half a lemon
A good amount of salt to taste
Cayenne or Chilli Powder
Method
Preheat the oven to 180 degrees
In a fry pan, melt the coconut oil on medium heat brown the onion with the chili and garlic powder.
Add the mince and tomato paste to the onion mixture for approximately 8-10 min or until cooked. Leave the mixture to the side to cool
Prepare the capsicums by carefully cutting the top off and scooping out the white membranes.
Carefully scoop the mince into the capsicums and place in the oven for 15-20 min.
Tahini dressing (prepare while the capsicums are in the oven)
Place the tahini, lemon juice, cayenne pepper and salt in a blender and blend until thoroughly mixed.
If the mixture is too thick, add a little water so it becomes a dressing-like consistency.
Once the capsicums are cooked, place them on a plate, drizzle with dressing and garnish with fresh herbs like coriander or basil.