So there’s lots of versions of this meal idea, but I figured out a quick and easy paleo and dairy-free combo that took me less than 40 minutes to make. It’s packed with natural, wholefood ingredients and because it’s mostly made up of veggies, you’ll be getting plenty of fibre, antioxidants and phytonutrients.
Prep time: 10 minutes
Cook time: 30 minutes
2 red capsicums, tops cut and seeds taken out
4 cloves of garlic, finely chopped
1 brown onion, finely chopped
1/2 a grated eggplant
1 grated carrot
1 tomato, finely chopped
1 tbsp olive oil
2 tbsp sultanas
1/2 cup chopped parsley
1 pinch sea salt
1 pinch pepper
1 can of tuna in olive oil
Lemon to serve
1. Wrap each capsicum in foil and place in a pre-heated oven to 180C for 15 mins.
2. Meanwhile, fry the onion and garlic in a hot pan of olive oil for about 2 minutes before you add all the other ingredients until well cooked.
3. Stuff each capsicum with the filling ingredients, replace their tops and then place back in the oven covered in foil for a further 15 – 20 minutes.
4. Serve with a squeeze of lemon.
***Change it up: Take out the eggplant and lemon and add a tbsp of curry powder and a handful of sultanas for a new flavour! Yum. Yum.***